Archive for the ‘Confections’ Category

The ChocolateDoctor’s Almost, But Not Quite A Baby Ruth® Candy Bar

Friday, September 6th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

It was in the late ‘60’s. Jim Jordon and I hopped on to a United Airlines plane—first class no less—and headed off to Chicago. Jim was a famous commercial director and I was the house art director at Cascade Pictures. We were going to meet with the president of the Curtiss Candy Company about designing and producing their first television commercial for Baby Ruth Candy. I had my sketches and story boards all packed up and Jim had his smile and wit. The meeting went well and we were hired. When we left, we were both given a gift box of Curtiss Candy products (Baby Ruth, Oh Henry, Butterfingers). I was never bashful about eating candy bars of any kind (still not), and a Baby Ruth was no exception. I loved the flavor combination of real chocolate, nougat and peanuts. The following recipe is a very good imitation of a great American tradition—Baby Ruth.

Prep Time: 15 minutes
Ready In: 30 minutes
Yield: About 18 bars

Ingredients:
1 cup peanut butter (I like Skippy)
1 cup light corn syrup (Karo)
1/2 cup packed brown sugar
1/2 cup granulated sugar
6 cups corn flakes cereal (or you can also use crispy puffed rice)
1 cup Choclatique Dark Chocolate Chips
1 cup salted Virginia peanuts
2 cups of Choclatique Heirloom Milk Chocolate Pastilles, melted

Directions:

  1. Butter a 9 x 13-inch baking dish.
  2. In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook, stirring occasionally, until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.
  3. Press the entire mixture gently into the prepared baking dish. Allow to cool completely before cutting into bars.
  4. Melt the milk chocolate chips in a double boiler or in a microwave oven.
  5. Roll the bars into individual round logs and dip them into the melted milk chocolate to enrobe.
  6. Place them on waxed paper to let them set-up. Eat immediately or twist-wrap them in wax paper to savor later on.

The Baby Ruth Back Story: Do you know how the Baby Ruth got its name? Although the name of the candy bar sounds a lot like the name of the famous baseball player, Babe Ruth, the Curtiss Candy Company claimed it was named after President Grover Cleveland’s daughter, Ruth. The candy maker named the bar “Baby Ruth” in 1921, as Babe Ruth’s fame was on the rise, over 30 years after President Cleveland had left the White House. The company did not negotiate an endorsement deal with the Babe. Was the story true or was it a devious way to avoid having to pay the Babe any royalties? Or, was it actually named after the granddaughter of Mr. and Mrs. George Williamson, the candy makers who actually developed and sold the original formula to Curtiss Candy in 1921?

Note: Baby Ruth is a registered trademark of NestleUSA.

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The ChocolateDoctor’s Peanut Butter Cup Cookies

Friday, June 21st, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

H. B. Reese, a former dairy farmer from Hershey, Pennsylvania, created the original Peanut Butter Cup in 1928. A peanut butter cup is a wonderful confection filled with peanut butter and enrobed in chocolate. At Choclatique, we make our own artisan blend of peanut butter filling for our very special truffles that are creamier and tastier than even the original.

I took the peanut butter cup one step further with our Peanut Butter Cup Cookie. This is a wonderful peanut butter cookie baked in a small muffin tin with a peanut butter cup pressed into a hot, out-of-the-oven cookie before it has time to set. This is a peanut butter cookie fancier’s dream.

Prep Time: 25 minutes
Baked Time: 10 minutes
Ready In: 1 hour 35 minutes
Yield: 12 to 15 cookies

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon pure vanilla extract
2 tablespoons whole milk
12 Choclatique Milk or Dark Peanut Butter Truffles

Directions:

  • Preheat the oven to 375º F.
  • Sift together the flour, salt and baking soda and set aside.
  • Cream together the butter, sugar, peanut butter and brown sugar until very fluffy.
  • Beat in the egg, vanilla extract and milk. Add the flour mixture; mix well. Shape into 12 to 15 balls and place each into an ungreased mini muffin pan.
  • Bake for about 8 minutes until just turn light brown. Remove from the oven and immediately press a peanut butter cup into the hot center of each cookie.
  • Cool on a rack.
  • Carefully remove each cookie from the pan.

 

ChefSecret: There is only one way I know to make a great thing even better. Press in a Choclatique Peanut Butter & Jelly Truffle to add an additional flavor thrill.

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The ChocolateDoctor’s Chocolate Hot Cross Buns

Friday, March 29th, 2013

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Sharing a hot cross bun with someone is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, between us two shall goodwill be” is said at the time. Because there is a cross on the buns, some say they should be kissed before being eaten. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.

Hot cross buns! Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns! Hot Cross Buns!
If you have no daughters,
Give them to your sons
One ha’ penny, Two ha’ penny,
Hot Cross Buns

Dress up your buns for Easter! We’ve glamorized the traditional Hot Cross Bun by lightly sweetened with cocoa, cinnamon and tender dried cherries strewn throughout. The egg yolk wash gives these buns the signature browned, glossy finish, making a canvas for the namesake cross, a painting of milk, cocoa and sugar icing.”

Hot Cross BunsPrep Time: 20 Minutes
Bake Time: 20 Minutes
Ready In: 3 Hours 30 Minutes
Servings: 12

Ingredients:
3/4 cup warm water (110º F)
4 tablespoons unsalted butter, softened
1 tablespoon instant powdered milk
1/3 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
2 3/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon ground cinnamon
1 tablespoon active dry yeast
3/4 cup dried and sweetened cherries, small dice
1 large egg yolk
2 tablespoons water

For the icing:
1/2 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract
3 teaspoons whole milk (use a little more or less depending on how fluid the mixture is)

Directions:

  1. In a bowl of a stand mixer fitted with a dough hook, combine the warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, cocoa powder, cinnamon and yeast. Mix for about 7 minutes until the dough begins to cling to the dough hook. Roll it into a ball and cover the bowl with a damp dish towel and let it rise for the first time in a warm place for about 45 minutes or until the dough ball doubles in size.
  2. Punch down the dough down on floured surface, add cherries and cinnamon. Knead for 5 minutes and shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
  3. Mix egg yolk and 2 tablespoons water. Brush on balls.
  4. Bake at 375º F for 20 minutes. Remove from pan immediately and cool on wire rack.
  5. To make decorative crosses: mix together confectioners’ sugar, vanilla extract and milk. Pipe a cross on each cooled bun.

ChefSecret: You can also make chocolate only or two-tone decorative crosses. For the chocolate crosses, mix together 1/2 cup confectioners’ sugar, 1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder , a drop or two of almond extract and 3 teaspoons of milk. Pipe a chocolate cross on each cooled bun or atop the white cross previously piped and set. After all, you can never have enough chocolate.

If you have the time, soak the cherries in a little port or brandy for about 30 minutes for additional flavor. It also helps the cherries from scorching if on the outside edge of the bun when baking.

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The ChocolateDoctor’s Old-Fashioned Salted Dark Chocolate Caramel Coins

Friday, March 15th, 2013

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Chocolate CoinsWe had to go to the vault for these less-than-golden coins. These are homemade chocolate coins that will bring back lots of growing-up memories. As a kid I remember getting gold foil-wrapped chocolate coins in a little mesh bag. The only little piggy bank these went into was me. I remember the excitement of peeling off the shiny foil and stacking them up like poker chips on the kitchen table. The foil-wrapped chocolate coins may be for kids, but the flavor combination of dark chocolate, caramel and sea salt is all grown up.

Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 15 minutes
Yield: 32 Coins

Salted Dark Chocolate Caramel CoinsIngredients:
6 ounces Choclatique Private Reserve Dark Chocolate, broken into small pieces
1 tablespoon unsalted butter
1 tablespoon white sugar
1/4 cup heavy cream
sea salt to taste
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder, for dusting

Directions:

  1. Line a baking sheet with silicon baking mat or parchment paper.
  2. Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat.
  3. Place a stainless steel bowl over the saucepan. Put the chocolate and the butter in the bowl and soften over the hot water.
  4. Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat.
  5. Quickly pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
  6. Drop the mixture by the teaspoon onto the prepared baking sheet. Top each with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm.
  7. Dust with the cocoa before serving.
  8. Store in a cool spot. You can always wrap the chocolate coins in gold foil if desired.

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ChocolateDoctor’s Nutty Chocolate Torrone (Old-Fashioned Italian Nougat Candy)

Thursday, February 21st, 2013

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Nutty Chocolate TorroneThe simple fact is that Torrone’s precise origin has been lost to time. One legend claims that Torrone (“big tower” in Italian) was invented for a medieval wedding in the Italian city of Cremona. However, this story does not preclude the more probable history of the confection, which some historians believe originated in ancient Greece or Rome and suggests a Sicilian introduction of Torrone into Europe, via the Arabs in the twelfth century. It is entirely possible that similar confections were invented during the same early period in China, Persia and the Mediterranean.

I usually make Torrone around Christmas or Easter. This is a fluffy white, delicious, orange and chocolate flavored Italian nougat candy. Rosa Giardinieri (Rosa’s Italian Restaurant) would always give a small box Torrone to each guest as they left her restaurant. She would always say it reminded her of communion in her church in Sicily. And, why not… eating Rosa’s homemade Torrone is a religious experience.

Don’t let reading this recipe intimidate you. It is amazingly easy to make—just a little time consuming. You can make this in many flavors, lemon, vanilla, orange to name but a few. Little squares of fluffy Torrone nougat candy is quite a treat and an old fashioned Italian tradition.

Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Ready In: 1 1/2 hours
Yield: About 24 pieces

Ingredients:
Edible wafer paper (rice paper), enough for 2 layers in pan (see ChefSecret below)
1/3 cup cornstarch
3 large egg whites
1 cup honey
3 cups granulated sugar
1/2 cup confectioners’ sugar, sifted
1/4 cup of Choclatique Rouge Cocoa Powder, sifted
1/4 teaspoon orange oil or 1/2 teaspoon orange extract
2 cups toasted, shelled pistachios, hazelnut or almonds

Directions:

  1. On the bottom of a 9 x13-inch baking pan place the wafer paper without overlapping the edges and set aside.
  2. Sprinkle a clean surface with cornstarch.
  3. Break the egg whites into bowl of electric mixer fitted with the whisk attachment; set aside.
  4. In a medium saucepan, combine the honey and granulated sugar. Cook over medium heat until mixture just begins to simmer, about 4 minutes to make the nougat.
  5. Clip a candy thermometer onto the side of the saucepan; continue to heat, stirring occasionally.
  6. Beat whites until stiff peaks form; add confectioners’ sugar and cocoa powder, and beat until combined.
  7. When thermometer registers 315 degrees, remove nougat mixture from heat. Temperature will rise to about 320 degrees. Continue to stir until temperature drops to 300 degrees about 1 to 2 minutes.
  8. Using a mixer with a paddle attachment running, slowly and carefully pour the hot nougat mixture into the egg-white mixture add orange oil (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens. The nougat will begin to stick to beaters when nearly done.
  9. Fold in the nuts.
  10. Pour the mixture onto cornstarch-covered surface; knead about 5 turns.
  11. Stretch and roll to fit pan. When fully stretched place the mixture in pan. Cover with another layer of the wafer paper pressing down to get it to stick; let it cool completely on a wire rack.
  12. Cut into slices (1 x 1/2-inch pieces) wrap with parchment paper twisting the ends.
  13. Store in airtight container for up to 2 weeks. Torrone can be frozen for up to 3 months in an airtight container.

ChefSecret: Edible wafer paper (sometimes called rice paper) is available at baking-supply stores and online at Amazon.com. It can also be used to decorate cakes, cupcakes, candy and cookies.

Torrone is best made in winter, when temperatures are cool and dry. If made on a warm, humid day, Torrone may be sticky and not set properly.

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The ChocolateDoctor’s Thanksgiving Day Toffee Bars

Tuesday, November 20th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

pecansSometimes you just don’t have time to bake a pecan pie for the holidays. You still want that homemade look and taste of toasted pecans, but the last thing you want to do is buy a store-bought pie. This is a great solution when you need it fast.

This is a short and busy week for us at Choclatique. We will be filling orders for the holiday and trying to pull everything together for our own celebrations. It definitely puts our staff on overdrive and this is just the beginning of the holiday season for us. So last night I got a head start on something sweet and simple to test for my Thanksgiving dinner. It was quite yummy and picture perfect. The best part the recipe is that it calls for ingredients almost everyone has in their pantry.

Hey, how can you go wrong with fresh butter, toasted pecans mixed with the toffee and Choclatique chocolate? Yum!

Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes
Yield: 24 bars

Ingredients for the base:
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 cup pecan halves
TOFFEE TOPPING (ingredients and directions follow)
1 cup Choclatique Milk Chocolate Chips

Directions for the base:

  1. Preheat oven to 350° F.
  2. Combine the flour and brown sugar in large bowl. With a pastry blender, or better yet, an electric food processor, cut in the butter, vanilla and almond extracts until fine crumbs form (it’s okay if a few large crumbs remain).
  3. Press mixture onto bottom of an ungreased 13 x 9 x 2-inch baking pan.
  4. Sprinkle the pecans over crust.
  5. Prepare TOFFEE TOPPING (see below); drizzle evenly over pecans and crust.
  6. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface.
  7. Cool completely in pan on wire rack. Cut into bars. Makes 24 to 36 bars.

Ingredients for the toffee:
2/3 cup unsalted butter
1/3 cup packed light brown sugar
1/4 teaspoon pure vanilla extract

Directions for the toffee:

  1. Combine the butter and 1/3 cup packed light brown sugar in small saucepan.
  2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  3. Stirring constantly continue to boil boiling 30 seconds.
  4. Drizzle immediately over base.

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“Papa” See’s Passes

Friday, August 31st, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

See's CandiesWhile not actually a member of the original See’s family, Charles N. Huggins, the retired president and CEO of See’s Candies, might have been known as “Papa” See’s. He served as president and CEO of the California-based company from 1972 to 2005 and had been with the company for more than 55 years.

I grew up on See’s chocolate living in Southern California and, as a Cub Scout, had visited the factory on La Cienega Boulevard which turned out to be one of the inspirations that enticed me to start Choclatique.

See's Candies2See’s Candies was founded in 1921. They are known for their sparkling clean black and white shops where candies are packed to order. See’s has reputation for having quality chocolate and has been a great brand with which to compete.

Mr. Huggins died on August 19th at the age of 87. Our heartfelt condolences go to his family. Mr. Huggins is survived by his wife of 12 years, Donna; sons Peter and Charles; daughters Anne and Shelley; sister, Ruth Slack; and nine grandchildren.

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Mounds Pie (Crustless Coconut-Almond Chocolate Custard Pie)

Friday, August 17th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

MacaqueIn Thailand and Malaysia, trained pig-tailed macaques are used to harvest coconuts. Training schools for pig-tailed macaques still exist in both countries. In fact, competitions are held each year to find the fastest harvester.

Coconut palms are found across much of the tropic and sub-tropic areas. Coconuts (a fruit, not really a nut) are known for versatility—domestic, commercial and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Coconut milk is known to have all of the nutritional value to sustain life. So, if you’re marooned on a desert island make sure you have a few coconut trees.

MoundsTwo of my favorite confections are Mounds and Almond Joy bars. Originally made by the Peter Paul company in 1920 they were sold to Hershey in 1988. The original catchy jingle heard in the 1970’s that caught everyone’s attention was, “Sometimes you feel like a nut. Sometimes you don’t.”

Mounds PieThe taste sensation I love was the combination of both coconut and chocolate, so it was an easy transformation for me to develop a Mounds (or Almond Joy) Pie. This is a simple, foolproof recipe to make, and best of all, you don’t have to mess around rolling out a pie curst. Okay, I know you can buy pre-made pie crusts in the store, but, why bother? This pie is great just the way it is.

Prep Time: 20 minutes
Bake Time: 40 minutes
Chill Time: 2 hours
Ready In: 3 hours

Yield: 1 9-inch pie

Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour, plus some extra for the plate
1 tablespoon Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 teaspoon salt
6 tablespoons butter, melted
3 ounces Choclatique Private Reserve (64%) Dark Chocolate, melted
1 teaspoon pure vanilla extract
3 large eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut
1/2 cup blanched whole almonds (optional)

Directions:

  1. Preheat oven to 325ºF.
  2. Using food release, generously spray and flour a 9-inch glass pie plate.
  3. In a medium bowl, sift together the sugar, flour, cocoa powder and salt.
  4. Stir in melted butter, chocolate and vanilla extract.
  5. Using a hand or stand mixer add the eggs one at a time, mixing well after each addition. Mix in the evaporated milk followed by coconut making thick custard.
  6. Pour the custard mixture into the pie plate and, if using, carefully float the almonds on top of the custard.
  7. Bake in preheated oven for 35 to 40 minutes.
  8. Chill at least 2 hours before serving.

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Chocolate Cinnamon Rolls

Friday, July 13th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Cinnamon RollsMy partner, Joan, and I are suckers for state and county fairs. We go for the creative circus food that you find at such events. We always like to get there early and stay late giving us the opportunity to taste as many things as possible. Out first search is always for those gooey cinnamon rolls. Several years ago we discovered colossal, chocolate cinnamon rolls. The aphrodisiac aroma of cinnamon and chocolate alone led us to the food truck making these scrumptious rollups.

Cinnamon Rolls 2With the following recipe you can bake them exactly when and how you like them without waiting for the fair to come to town. Finish them off with a heavenly cream cheese glaze and you have a masterpiece. Chocolate Cinnamon Rolls are not only for the fair; they make a great alternative to traditional holiday breads ane great for brunch too!

Yield: 16 cinnamon rolls

Ingredients:

For the dough
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant chocolate pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon granulated sugar
1/2 teaspoon salt
3-1/2 cups bread flour
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1 (.25 ounce) package active dry yeast

For the filling
1/4 cup butter, softened
1 cup light brown sugar
4 teaspoons ground cinnamon
3/4 cup Choclatique Milk Chocolate Chips
3/4 cup chopped pecans (optional)

For the frosting
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons milk

Directions:

  1. In the bowl of a stand mixer fitted with a dough hook combine the water, melted butter, chocolate pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour, cocoa powders and yeast.
  2. When dough mix becomes somewhat elastic (about 15 minutes), place in a bowl, cover with plastic wrap and let the dough rest for about 30 minutes.
  3. Turn the dough out onto a lightly floured surface and roll into a 17×10 inch rectangle.
  4. Spread with softened butter.
  5. In a small bowl, stir together brown sugar, cinnamon and chocolate chips (and pecans, if desired). Sprinkle brown sugar-chocolate chip mixture over dough.
  6. Tightly toll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan.
  7. Let rise in a warm place for 45 to 60 minutes or until double in size.
  8. Preheat oven to 350º F.
  9. Bake for 15 to 20 minutes.
  10. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk.
  11. Remove rolls from oven and top with frosting.

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Sweet & Salty Chocolate-Pretzel Bars

Wednesday, April 11th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Sweet and Salty Chocolate Pretzel BarsI have been working on some new chocolate confection flavors in the Chocolate Studio for the last month. Tasting sweet stuff can be sweet and then again, there’s a limit that most of us have when it comes to super sweet, sugary concoctions. I love them and they are always delicious, but a few bites too many can be overwhelming. The perfect combination to add with sweet and especially chocolate is a little bit of salt.

Sebastian, one of our chocolatiers, worked on these sweet-and-salty bars until he got the balance just right. The name says it all — gooey cookies combined with salty pretzels in easy-to-make bars. They look like most cookie bars at first glance, but that surprise salty crust makes them unbelievably delicious. I bet you can’t eat just one!

Chocolate-Pretzel Bars

Sweet and Salty Chocolate Pretzel Bars2Ingredients:
For the crust:

3 1/2 cups salted pretzel sticks, crushed into tiny pieces
1/4 cup brown sugar
3/4 cup unsalted butter, melted

For the cookie dough:
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
3 large eggs
1 1/2 teaspoons real vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
3 cups Choclatique Milk Chocolate Chips

Directions:

  1. Preheat your oven to 350º F.
  2. Line a 9x13x2 baking pan with parchment paper to make it easier for you to remove the bars from the pan.
  3. Combine the crushed pretzel pieces with the melted butter, stir to combine. Spread pretzel mixture over the bottom of your prepared pan and bake for 8 minutes.
  4. Beat butter and sugars at medium speed until creamy. Add eggs and the vanilla, beating until just blended.
  5. Combine flour, baking soda, and salt in a small bowl. Whisk until airy and gradually add the flour mixture to the sugar/egg mixture, mixing well after each addition.
  6. Scrape down the sides and add in the chocolate chips. Mix one last time for a second then set aside.
  7. Drop large spoonfuls of the cookie dough and scatter it over the pretzel crust.
  8. Carefully and evenly spread the batter over the warm pretzels. With clean fingers, press the dough into the pretzels.
  9. Place the pan in your preheated oven and bake for 25 -30 minutes, rotating the pan half-way through the baking time. Remove when the bars are golden and a tester comes out nearly clean.
  10. When bars have cooled lift from the pan using the parchment paper, place on a cutting board and cut into 15 bars.

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