Category Archives: Bars

Mar 13 4 comments
Bars, Dessert, Recipes

Chocolate Chip Cookie Pretzel Bars

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I’m a big fan of the sweet and salty mix and if you can believe it, I met someone that dislikes the combo. I was telling this person about one of my favorite sweet and salty desserts thinking it might be something she’d enjoy and she said, “Eh, I don’t like sweet and salty together.” She even made a face of disgust to go along with that outrageous statement. What?!? Everyone is entitled to their own opinion, of course, but I like when sweet and salty get together so much, it’s hard to imagine someone not loving it, too.

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I saw this recipe over at Two Peas and Their Pod last summer and knew it would come in handy. I usually have these ingredients on hand and the recipe is simple. If you’re sharing them with kids, they like hearing that there are pretzels inside. I brought these to a gathering and they were devoured quickly. They taste like a blondie, but with the addition of crunchy pretzels. I noticed in my cupboards that I have leftover cereal from making Chex Mix Party Mix and started thinking that crushed Chex might make its way into this recipe instead of pretzels next time. If you don’t like sweet and salty together, that’s ok, we can definitely still be friends. Next week I’ll have a recipe that’s all sweet.

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Chocolate Chip Cookie Pretzel Bars

Recipe from Two Peas and Their Pod via Food and Wine

2 C. all-purpose flour

1 t. baking soda

1/2 t. coarse salt

1 1/2 sticks unsalted butter, softened

1 C. light brown sugar

1/2 C. sugar

2 large eggs

2 t. pure vanilla extract

1-12 oz bag of bittersweet or semisweet chocolate chips

1 1/2 C. pretzels coarsely chopped

1. Preheat oven to 350 degrees. Grease a 9×13 pan.

2. In a medium bowl, whisk the flour, baking soda and salt.

3. In a mixer, beat the butter and sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the flour mixture just until incorporated. Stir in chocolate chips and pretzel pieces.

4. Spread the batter evenly in the pan and press down with a spatula. Bake for 25-30 minutes until golden brown. The middle might still be a bit gooey, but they will set up. Transfer to a rack and let cool completely.

5. Use a knife to go around the edge of the pan to loosen bars. Cut into squares and serve.

Oct 13 1 comments
Bars, Dessert

Cranberry Oat Cereal Bars

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I hate to bore you with two cereal posts in a row, but this week I actually have a cereal recipe for you. These are a fun take on Rice Krispie Treats, but instead of using crisp rice cereal, you use toasted oat cereal (Cheerios) and dried cranberries. This recipe is very easy and great for when you want to bring a snack somewhere. You can play around with the mix-ins, too. I’d like to try toasted slivered almonds sometime very soon.

Cranberry Oat Cereal Bars

Recipe from Everyday Food

(I make these in a 9×13 pan to have a more stable bar, the original recipe calls for a 10×15 rimmed baking sheet.)

Nonstick Cooking Spray

4 T. unsalted butter

1 (10 oz.) bag mini marshmallows

1/2 t. salt

6 C. toasted oat cereal

1 C. dried cranberries (or raisins)

1. Spray a 9×13 pan with nonstick spray and set aside.

2. In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally until marshmallows have melted, about 5 minutes. Remove from heat and stir in the dried cranberries.

3. Immediately transfer to the greased pan. Using a spatula or your hands (I prefer using my hands slightly wet), press in quickly and firmly. Let cool, about 1 hour. Turn pan over and pop out the firm oat mixture. Cut into 24 bars or make as small or large as you like. Store in airtight container up to 2 days.

I’ve made these a few times now and they are a hit with both kids and adults. If you can believe it, I have never made Rice Krispie Treats before, even though I do love them. They are another thing I’ll have to add to my list of “I can’t believe I still haven’t made that.”