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Chocolate, peanut butter & pretzel cookie bars 2016

Chocolate, peanut butter & pretzel cookie bars

A star rating of 3.4 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • makes 15

A sweet and salty traybake with dollops of crunchy peanut butter and a drizzle of dark chocolate - leave to cool, slice into bars and serve with salted caramel ice cream

Nutrition: per serving
NutrientUnit
kcal328
fat17g
saturates9g
carbs38g
sugars22g
fibre2g
protein5g
salt0.8g
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Ingredients

  • 175g butter , softened, plus extra for greasing
  • 200g soft light brown sugar
  • 100g golden caster sugar
  • 1 tbsp vanilla extract
  • 2 large eggs , beaten
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tbsp full-fat milk
  • 150g dark chocolate , chopped into chunks
  • 100g chunky peanut butter
  • 50g small salted pretzels
  • ½ tsp sea salt flakes

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin with baking parchment. Tip the butter, sugars and vanilla extract into a bowl and beat with an electric hand whisk until smooth and creamy. Add the eggs bit by bit, beating well between each addition. Stir in the flour, bicarb and 1/4 tsp salt until the mixture forms a dough, then add the milk and 100g chocolate chunks.

  • STEP 2

    Spoon half the mixture into the tin, add the peanut butter in dollops to cover the surface, then top with the remaining dough. Use your fingers to press everything down, but don’t worry about it looking too neat. Arrange the pretzels on top and bake for 50 mins until the dough is set and crisp on the surface. Leave to cool in the tin to room temperature before cutting.

  • STEP 3

    Melt the remaining chocolate in a bowl over a small pan of gently simmering water, or in short bursts in the microwave. Remove the bars from the tin and drizzle with the chocolate, then sprinkle with the sea salt. Leave to set, then cut into bars. Will keep in an airtight container for up to 3 days.

Recipe from Good Food magazine, October 2016

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A star rating of 3.4 out of 5.8 ratings
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