Chocolate Chip Pretzel Cookie Bars

When I found this recipe on Two Peas and Their Pod blog a few weeks ago, I copied it and put it into my "recipes I want to try" pile.  I finally made them last night and they turned out pretty good.  I didn't alter the recipe at all, but I did bake them in a different sized pan, to get more servings and reduce the points per bar.  The pretzels actually gave the bar cookie a nice crunch, without the added calories from nuts.  The kids really liked them.  I cut them up and froze them for next week's Thanksgiving celebration. 

 

Chocolate Chip Pretzel Cookie Bars from Two Peas and Their Pod

Servings - 48 bars   Serving size - 1 bar  Points per svg - 3 points  PointsPlus per svg - 4 points+

Calories - 134,  Total Fat - 8.1g,  Fiber- 0.6 g,  Protein - 1.3g,  Carb - 17.5g

2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 cups of unsalted butter ( 1 1/2 sticks), softened

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 tsp. pure vanilla extract

one 12-ounce bag bittersweet chocolate chips ( such as ghirardelli or hershey's special dark) 

1 cup coarsely chopped mini pretzels.

1. Preheat oven to 350 degrees F.  Spray a 15 1/2"  x 10 1/2" inch jelly roll pan with cooking spray.  

2. In a med bowl, whisk the flour, baking soda and salt.  Set aside.  In another med bowl, combine the butter with the sugars using a mixer until light and fluffy, about 1 minute.  Beat in eggs, one at at time.  Add vanilla extract.  On low, add the flour mixture until just incorporated.  Stir in the chips and pretzel pieces.  

3. Spread batter evenly in prepared pan.  Bake for approx 25 to 30 minutes or until golden brown.  Allow to cool and cut into 48 pieces.  

PRINTABLE RECIPE