Beer Caramel Pretzel Cookie Bars
Beer Caramel Pretzel Cookie Bars might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 5g of protein, 18g of fat, and a total of 432 calories. For 71 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. This recipe from The Baker Chick requires baking soda, beer, semi sweet chocolate chips, and granulated sugar. 2011 person have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Father's Day. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 29%. Chocolate, Peanut Butter, Pretzel and Caramel Candy Bars (Homemade Take 5 Bars), Caramel Pretzel Cookie Dough Bites, and M&M Cookie Dough Pretzel Bars are very similar to this recipe.
Servings: 16
Ingredients:
½ tsp. baking soda
1 cup beer (I used a medium lager)
1 cup brown sugar, packed
1 14oz bag of soft caramels unwrapped (I used Kraft)
1 large egg plus 1 egg yolk
2 cups plus 2 tbsp. all-purpose flour
½ cup granulated sugar
1-2 cups of salted pretzels
½ tsp. salt
1 ½ cups semi-sweet chocolate chips
12 tbsp. unsalted butter, melted and cooled until warm
2 tsp. vanilla extract
Equipment:
baking paper
baking pan
whisk
bowl
oven
spatula
frying pan
wire rack
sauce pan
Cooking instruction summary:
Preheat oven 350F. Spray an 8x8 baking pan or line with parchment paper- set aside. In a large bowl, whisk together the melted butter and sugars. Add the egg and yolk, mixing until smooth and well-combined. Add the vanilla.Sprinkle the flour, baking soda and salt over the wet ingredients and use a spatula to fold together until just incorporated with no streaks of dry ingredients. Stir in the chocolate chips.Spread dough into the prepared pan and smooth with a spatula. Bake for 25-30 minutes or until the edges are golden and crisp and the inside feels set. (It can be a little soft, but if it's too gooey the inside bars won't hold together. Cool on a wire rack.While the bars are baking, combine the beer and caramels in a medium sized heavy saucepan over medium-high heat. Stir until caramels have melted completely and the beer is worked in. Cook for 5-10 minutes more, or until the mixture is a dark amber color and has reduced a bit. Spread over the cookie bars and top with pretzels- sticking them into the gooey caramel.Let bars cool completely (the freezer worked well for this,) before removing from pan and slicing. Bars last in an airtight container for up to a week.
Step by step:
1. Preheat oven 350F. Spray an 8x8 baking pan or line with parchment paper- set aside. In a large bowl, whisk together the melted butter and sugars.
2. Add the egg and yolk, mixing until smooth and well-combined.
3. Add the vanilla.Sprinkle the flour, baking soda and salt over the wet ingredients and use a spatula to fold together until just incorporated with no streaks of dry ingredients. Stir in the chocolate chips.
4. Spread dough into the prepared pan and smooth with a spatula.
5. Bake for 25-30 minutes or until the edges are golden and crisp and the inside feels set. (It can be a little soft, but if it's too gooey the inside bars won't hold together. Cool on a wire rack.While the bars are baking, combine the beer and caramels in a medium sized heavy saucepan over medium-high heat. Stir until caramels have melted completely and the beer is worked in. Cook for 5-10 minutes more, or until the mixture is a dark amber color and has reduced a bit.
6. Spread over the cookie bars and top with pretzels- sticking them into the gooey caramel.
7. Let bars cool completely (the freezer worked well for this,) before removing from pan and slicing. Bars last in an airtight container for up to a week.
Nutrition Information:
covered percent of daily need
