These cookie bars are such a treat. They made the perfect late afternoon pick-me-up or a great treat for a packed lunch if you have little ones (or for your adult work packed lunch, not judgement here).
I have mentioned before that chocolate and peanut butter is one of my favourite combinations, I just love the sweet and salty contrast. So, these take that to the next level with the addition of sweet and salty pretzels.
The cookie bar mix is a sweet peanut butter dough spiked with chocolate chunks and a little sea salt that comes out the oven chewy and delicious, but each bar has a chocolate pretzel crusted on top, then a little drizzle of chocolate and more sea salt over the top to really finish them off.
They’re super easy to make, this recipe makes 9 bars and they will keep happily for a week in a tight tin so give yourself or your family a lockdown treat and make these.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 175g butter, softened
- 200g light brown soft sugar
- 100g caster sugar
- 1tsp vanilla extract
- 2 eggs
- 250g plain flour
- 1tsp bicarb soda
- 2tbsp milk
- 100g chocolate chunks
- 200g chunky peanut butter (or smooth if that’s your vibe)
- 9 mini pretzels – chocolate or savoury
- Sea salt
- A little extra chocolate for melting
METHOD
- Preheat your oven to 180C fan and grease a square baking tin well with butter or your oil of choice.
- Cream together the butter and sugars until light and fluffy, then beat in the eggs one at a time making sure fully combined each time, then mix through the vanilla. Mix in the flour, bicarb and peanut butter, then add the milk to loosen it slightly. Lastly stir through the chocolate chunks and a good pinch of sea salt and your cookie bar mix is done.
- Pour the mix into your greased tin and even it out, then lay the pretzels on top in rows of 3. Bake in the preheated oven for 50 minutes, although I would cover the top of the bake with tin foil after 35 minutes so the top doesn’t catch.
- Once baked, leave to cool for at least 15 minutes before slicing, then slice into 9 bars following the guide of the pretzels so each bar has one. Then enjoy!
Claudia's Home Kitchen 