Recipes Desserts Cookies Chocolate Chip Cookies Chocolate Chip-Pretzel Bars 3.0 (2,675) 1 Review These bars were inspired by the candy and cookies you'd mail to a homesick kid at summer camp. More Great Chocolate Desserts By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on February 16, 2022 Save Rate PRINT Share Close Photo: © Julie Craig Active Time: 15 mins Total Time: 45 mins Yield: 2 dozen 2-inch squares Cook Mode (Keep screen awake) Ingredients 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 ½ sticks unsalted butter (softened) 1 cup light brown sugar ½ cup sugar 2 large eggs 2 teaspoons pure vanilla extract 12 ounce bag bittersweet chocolate chips 1 ½ cups mini pretzels (coarsely chopped) 2 tablespoons chocolate sprinkles Directions Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 long ends. In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels. Spread the batter in the pan and top with the sprinkles. Bake for 30 minutes, until golden; the center will still be a little gooey. Transfer the pan to a rack and let cool completely. Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper. Cut into 24 squares and serve. Make Ahead The bars can be stored in an airtight container at room temperature for up to 2 weeks. Originally appeared: August 2009 Rate It Print