I love chocolate covered pretzels. Earlier this week Adam Roberts, the @amateurgourmet, retweeted @JustinChapple’s Outrageous Pretzel Bars in Food and Wine magazine. Cookie layer + fudge layer+ pretzels = straight into my recipe file and off to the grocery to buy 2 bags of chocolate chips.
Three notes:
1. Even spreading is important for the layers. From the photo, you might have thought that this was just a fudgy brownie with some pretzels slapped on top. Oh no-no-no! But that’s a good idea. I’ll do that, too. You can see that my layers were not so even, since you can’t even really see the cookie part. It was a bit better in the middle of the pan.
2. The cookie layer also has its own bag of chocolate chips in it, which I might omit next time (I can’t believe I just said that). But you know, you’d get more straight-forward cookie-ness.
3. I used 60% cacao Ghirardelli chocolate chips. But with the sweetened condensed milk in the fudge layer, next time I’ll go for a higher percentage, or even unsweetened, for more chocolate impact and less sweetness.
Feeding Time
May 16, 2011 at 3:56 amWow, I could probably eat this entire recipe in one sitting. Maybe I shouldn’t make these… 🙂