Chocolate Chip Cookie Bars with Pretzel Crust

I have been hugely slacking here on the blog...it's a shame really. I have over 80 drafts just sitting waiting to be scheduled. Pretty much all of them have pictures and the recipe ready-to-go. It's just me sitting down and making a printable version (copy/pasting), labeling them, and adding a nifty description to the pictures. And then, of course, talking a bit. I have tons to say about life and the recipes, just not enough time to sit and type it all up!

So...I'll kind of touch base here a little...

We are house-hunting...amid my in-class observations and doctor's appointments.

It's quite the life...we're on the go...go go go!

And man-oh-man do I wish I had some of these bars in my life right now. They are salty and sweet, crunchy and chewy. They are kind of a little difficult to make, in that, the pretzel crust wants to just slide all around, but they turn out just fine even if they aren't absolutely perfect - and that's what matters, right?!

(Print)
What you need:
For the cookie dough:

• 3/4 cup unsalted butter, at room temp
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 1/2 tsp. vanilla
• 2 1/4 cups all purpose flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 bag (11 oz.) milk chocolate chips

For the crust:

• 3 1/2 cups pretzel sticks, crushed
• 3/4 cups unsalted butter, melted

Directions:

1. For the cookie dough: beat butter and sugars until creamy.
2. Add eggs and vanilla; mix until blended.
3. In a medium size bowl, combine together flour, baking soda, and salt.
4. Add flour mixture to butter mixture gradually until combined.
5. Stir in chocolate chips and set aside.
6. For the crust: mix together crushed pretzels with butter. Spread onto a parchment lined & greased 9x13" pan.
7. Bake crust for 8 minutes at 350*.
8. Drop cookie dough by the spoonful and even out carefully on the warm pretzels. Press into pretzels.
9. Bake for 20 to 24 minutes (at 350*), turning the pan after 10 minutes.

Recipe from Two Peas & Their Pod as seen on Tasty Kitchen

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