Well, would you look at that. We are already at the last week of July! Since this month is coming to an end, I want to share with you my favorite way to end any meal – dessert. And since we are still talking about summer cookouts, I dug up one of my favorite picnic desserts and tweaked it just a tad to make it a little bit healthier.
This gooey, chocolatey, pretzel-filled dessert has all the ingredients to appease any kind of cookout guest. Take on a sweet tooth with the melty chocolate and satisfy the salt-lover with the chunks of pretzels bursting from every bite. These pleasing pretzel bars are the perfect way to end the party.
1 1/2 cups of whole grain wheat flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 sticks of softened unsalted butter
1 cup of light brown sugar
1/2 cup of sugar
2 large eggs
2 teaspoons of pure vanilla extract
One 12-ounce bag of bittersweet chocolate chips
2 tablespoons of crushed cocoa nibs
1 1/2 cups of coarsely chopped mini quinoa pretzels
2 tablespoons chocolate sprinkles
HOW TO MAKE THIS RECIPE
- Preheat the oven to 350°. Line a 9×13-inch metal baking pan with parchment or wax paper, allowing overhang on the edges of the pan.
- In a bowl, whisk together the flour, baking soda and salt. In a larger bowl, using a mixer, beat the butter with both sugars at medium speed until light, so only beat it for about 1 minute. Then add in the eggs and vanilla and beat again. At a lower speed, now beat in the dry ingredients. After, stir in the chips, nibs and pretzels by hand.
- Spread this concoction in the pan and dust the top with the mini chocolate sprinkles. Bake for a half an hour until golden and the center should still be still be a little gooey. Let cool completely. Just pull on the parchment paper to get the bars out of the pan. Cut them up and enjoy!