This bar cookie recipe came from the August 2009 issue of Food and Wine magazine. I actually ended up making two batches, one for friends and one to take with me to work on Monday. Despite needing almost twice the recommended baking time, they were easy and fast to put together. I used white chocolate chips instead of semisweet or bittersweet, and omitted the sprinkles (I didn't think they needed sprinkles), but followed the recipe otherwise.
The cookies are loaded with brown sugar and butter, and are studded with chips and salty pretzel bits... it's a great combination, with that salty-sweet pairing that's so popular. They went over great!
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Recipe: Chocolate Chip Pretzel Bars from Food and Wine, August 2009
Space needed: Minimal
I used two mixing bowls: one smaller bowl for the dry ingredients, and a larger one for the wet ingredients. No kneading, no rolling, no cookie cuttering... great for limited counter space!
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1 comment:
Oh my, those look wonderful!
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