Salted Pretzel Chocolate Chip Cookie Snickers Bars
Let me tell you about the pure deliciousness of this dessert. Is it a cookie? Is it a brownie? Is it a candy bar? It's all of those things and more. You've got the sweet, you've got the salty, you even have some caramel tucked inside, and with a pretzel on top, it's just over the top. These make great holiday gifts whether they are canna-infused or "virgin-style." Everyone always grabs these first.
Makes 18 Bars
PREP: 20 MIN
COOK: 25 MIN
TOTAL: 1 HR 45 MIN
Nutritional Information:
399 calories
Cannabis Infusion:
- When I make these yummies, I use one stick of canna-butter and one stick of regular butter. If you want really strong bars, use two infused canna-butter sticks. You get to control how potent you want your canna-butter before you decarb and make the butter
- Another option would be to use coconut oil but because the dose of oil is low, the bars won't be as potent
- A third option could be to infuse your heavy cream or your vanilla if you already have that made up
The Stuff You'll Need:
2 sticks (1 cup) salted butter, at room temperature
2/3 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
2 (10 ounce) bags caramels, unwrapped ,or homemade caramel, recipe below
1/4 cup heavy cream
3/4 cup roasted peanuts, roughly chopped
12 ounces semi-sweet or milk chocolate, chopped
1 tablespoon coconut oil
20-24 pretzel twists
2 sticks (1 cup) salted butter, at room temperature
2/3 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
2 (10 ounce) bags caramels, unwrapped ,or homemade caramel, recipe below
1/4 cup heavy cream
3/4 cup roasted peanuts, roughly chopped
12 ounces semi-sweet or milk chocolate, chopped
1 tablespoon coconut oil
20-24 pretzel twists
Pay Attention to the Directions:
1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper.
2. In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour and baking soda, beat until combined. Stir in the chocolate chips.
3. Spread the dough out in the prepared pan and bake for 23-25 minutes, until just set in the center. Let cool.
4. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in the peanuts. Gently pour the caramel over the cooled cookies. Let set up 10-15 minutes. If using homemade caramel, just stir the peanuts into the caramel, then pour over the cookies.
5. Melt the chocolate and coconut oil together in the microwave until melted. Pour the chocolate mix over the peanut caramel layer. Press the pretzels into the chocolate. Transfer the bars to the fridge and chill 1 hour, until set (or 30 minutes in the freezer). Cut into bars.
Keep in a cool, dry place for up to 1 week.
1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper.
2. In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour and baking soda, beat until combined. Stir in the chocolate chips.
3. Spread the dough out in the prepared pan and bake for 23-25 minutes, until just set in the center. Let cool.
4. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in the peanuts. Gently pour the caramel over the cooled cookies. Let set up 10-15 minutes. If using homemade caramel, just stir the peanuts into the caramel, then pour over the cookies.
5. Melt the chocolate and coconut oil together in the microwave until melted. Pour the chocolate mix over the peanut caramel layer. Press the pretzels into the chocolate. Transfer the bars to the fridge and chill 1 hour, until set (or 30 minutes in the freezer). Cut into bars.
Keep in a cool, dry place for up to 1 week.
Over-Achievers who want to Make Their Own Caramels
What you need if you decide to make your own caramels...good for you!
- 6 tablespoons salted butter, at room temperature, cut into chunks
- 1 1/2 cups granulated sugar
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
-
Follow these Directions:
1. In a large pot, melt together the butter and sugar over medium heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a golden caramel, about 5-8 minutes. Remove the pot from the heat and slowly add the cream, whisking until combined. The caramel will bubble up, but just keep whisking.
2. Return the pot to medium heat and cook the mixture, stirring until the caramel has thickened, about 5-8 minutes or until the caramel reaches a temperature 238-240 degrees F. on a candy thermometer (see notes).
3. Remove from the heat and stir in a pinch of salt and the vanilla. Stir in the peanuts, then pour the caramel over the cooled cookie bars. Finish as directed above.
NOTES Cooking Caramel at an Elevation: if you live above see level, you will need to cook your caramel for less time. See this guide for helpful tips. I live at 9,000 feet and usually cook mine a total if 5-6 minutes after the cream has been added.
