Chocolate Chip Pretzel Cookie Bars Recipes

CHOCOLATE CHIP-PRETZEL COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In resealable food-storage plastic bag, place 1 cup of the pretzels; seal bag, and coarsely crush with rolling pin.
• In large bowl, mix cookie mix, softened butter, egg and crushed pretzels with spoon until soft dough forms. Stir in butterscotch chips. Spread dough evenly in pan. Break remaining 1 cup pretzel twists in small pieces, and sprinkle on top; press lightly into dough.
• Bake 18 to 22 minutes or until golden brown. Cool 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. Store covered in airtight container.

"FLIPPED" PRETZEL COOKIE BARS WITH CARAMEL FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil; lightly grease.
• For pretzel crust: Combine melted butter, pretzels and 1/4 cup brown sugar in medium bowl. Press mixture onto bottom of prepared baking pan.
• Bake for 5 minutes. Let cool for 5 minutes.
• For cookie dough: Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat until just blended. Gradually beat in flour mixture. Stir in 1 1/4 cups DelightFulls morsels.
• Drop small spoonfuls of cookie dough onto pretzel crust and spread evenly. Sprinkle with remaining 1/4 cup DelightFulls morsels.
• Bake for 28 to 30 minutes or until top is golden brown. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.

LOADED-UP PRETZEL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.
• Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.
• Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.