Tag Archives: chocolate

Chocolate Pretzel Cookies

I was in Atlanta last week for work (hence my silence) and when I’m there, I like to go to a cute little spot called The Cookie Studio. The first time I was there, I immediately proclaimed “This is the kind of place I want to own.” This time when I was there, I said the same thing to the owner who handed me some tea and told me how hard it is. I always say that when I’m done working, I just want to make cookies. And while my dreams aren’t dashed, I realize owning my own cookie place will probably never happen. BUT, that doesn’t mean I can’t make cookies anytime I want to. A day after flying home, I was eager to make some cookies. These Chocolate Pretzel Cookies were exactly what I had in mind.

Chocolatey cookie dough is mixed with pretzel pieces and semi-sweet chocolate chips before being dropped onto a cookie sheet and topped with a whole mini pretzel. Chocolate and pretzels? Mmkay! The only thing that would be better? A little peanut butter. My wheels are turning. Anyway, these cookies are a perfect treat when that after dinner sweet tooth starts talking. The worst part is trying to just eat one. Making cookies is so satisfying to me. Whether I ever make cookies for a living or just make cookies at home, making cookies will always be the sweetest thing I do.

Heat oven to 350 degrees F. In a bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, beat butter, granulated sugar and brown sugar for 2 minutes, until fluffy.

Beat in egg and vanilla extract until just combined. Pour in flour mixture and beat on low until just combined. Carefully fold in chocolate chips and chopped pretzels.

Drop tablespoonfuls of batter on baking sheets, spacing them about 2 inches apart. Press down lightly to flatten. Gently press a whole pretzel on top of each cookie.

Bake at 350 degrees for 11 minutes. Transfer to a wire rack to cool completely.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Family Circle magazine

Gooey Pretzel Caramel Bars

December 19, 2014
Shannon
0 comments
almonds, caramel, chocolate, coconut, dessert, peanut butter, pretzels

I’ve already given away dozens of the cookies and treats I’ve featured this week but I still have so many left in my house. It’s killing me. I’m trying sooooooo hard not to eat them and for the most part, I’m doing pretty good. Or at least I was. But these Gooey Pretzel Caramel Bars are evil little magic waves of sweetness and they are torturing me. They appear in my dreams, whisper my name when I’m standing strong, and wrap their sweet scent around me everywhere I go. My knees are getting weak.

Inspired by traditional Hello Dollys, I changed things up by using pretzel crumbs in place of graham crackers, caramel topping instead of butterscotch, peanut butter filled morsels in place of plain chocolate, and almonds instead of pecans. The result is basically…well…crack. I was doing so good on watching my sugar and this week it’s all down hill. I know that’s what happens during the holidays but I thought I could keep it under control. This is the problem with working from home. I no longer have an office to take all these leftover cookies to so instead they sit in my kitchen. They taunt me. Make fun of me. Call me names. This weekend may turn into a real battle. Me against them. I have a feeling these layer bars will be the victor.

Gooey Pretzel Caramel Bars (adapted from Hello Dollys)

1/2 cup butter
1 1/2 ground pretzels
1 9-oz package Nestlé Toll House Milk Chocolate Morsels with Peanut Butter Filled DelightFulls^™(or 3/4 cup milk chocolate chips and 3/4 cup peanut butter chips)
1 12.25-oz jar caramel topping
1 cup sliced almonds
1 1/3 cup shredded sweetened coconut
1 14-oz can sweetened condensed milk

Preheat oven to 350°F. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Spread pretzel crumbs evenly over bottom of pan. Layer morsels over pretzels crumbs followed by caramel topping and almonds.

Pour condensed milk over almonds. Sprinkle coconut over condensed milk.

Bake 25 minutes until edges are golden brown and bubbly.

Let cool completely before cutting into bars.

Easy Salty and Sweet Christmas Bark

I used to go with my mom to a small chocolate store half an hour from where we lived in Illinois every December. We would pick up bags of red, green, brown and white melting chocolate which we would bring home, melt and pour into different Christmas molds like wreaths, bells and snowmen. I really miss that. I hadn’t played with melting chocolate since then which was way too long ago. I found melting chocolate at Target and next thing I know, I’m throwing pretzels, chocolate cookies and peanut M&Ms into my cart. I ended up making this Easy Salty and Sweet Christmas Bark.

Why haven’t I been doing this before? Making bark is SO easy! And now that I know that, I’ve been looking up different kinds of bark on Pinterest and my mind is reeling. I want to make more! Now that I know where to find melting chocolate, how easy it is to work with and how stinking good it is, I’ll start making bark all year, not just during the holidays!

Easy Salty and Sweet Chocolate Bark

1 pound white melting chocolate (I used CandiQuik vanilla candy coating)
1 cup pretzels (preferably holiday shapes – trees, bells & stars)
6-8 chocolate sandwich cookies with red or green filling (like Oreo)
red and green m&ms (regular or peanut)
red and green sprinkles

Line a baking sheet with a silicone liner or wax paper; set aside. Chop cookies into 1/4th; set aside. Melt chocolate according to package directions. Pour half the melted chocolate onto the baking sheet; spread to approximately 1/4 inch thick.