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October 15, 2020

Pretzel Shortbread Bars


Back in July, I ordered a huge tub of pretzels from a warehouse club, and I finally used the remaining pretzels up to make these Pretzel Shortbread Bars.  The original recipe called for a 4 1/4 by 13 1/2 in fluted tart pan, but I ended up using a 9x6 baking pan, and the bars turned out fine.

I ended up drizzling some chocolate on the bars, because why not?

I love the sweet & salty combo!

Pretzel Shortbread Bars

Ingredients:
  • 3 1/4 c salted miniature twist pretzels
  • 1/2 c flour
  • 1/2 t baking powder
  • 1 stick butter, room temperature
  • 1/2 c sugar
  • 1 egg 
  • 1/2 c chocolate chips

Directions:
  • Pulse 1 3/4 c pretzels in a food processor until you get fine crumbs. 
  • Pour crumbs into a bowl, and combine with flour and baking powder. 
  • Crush remaining 1 1/2 c pretzels and set aside.
  • In a separate medium bowl, beat butter and sugar until creamy. 
  • Beat in egg.
  • Stir in flour mixture. 
  • Mix in 3/4 c crushed pretzels. 
  • Press dough evenly into parchment-lined 9x6 pan. 
  • Top dough with remaining crushed pretzels. 
  • Bake in a 325-degree Fahrenheit preheated oven for 25-30 minutes. 
  • Cool for at least 1 hour before cutting into bars.  

The original can be found here on Martha Stewart. 

1 comment:

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