Sweet & Salty Chocolate-Pretzel Bars

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

I 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


  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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