Pretzel Shortbread Bars
Indulge in the perfect balance of sweet, salty, and buttery with these irresistible Pretzel Shortbread Bars. This recipe pairs a crumbly, melt-in-your-mouth shortbread base infused with the crunch of crushed pretzels, topped with a luscious layer of silky semi-sweet chocolate ganache. With just 20 minutes of prep time and a hint of optional coarse sea salt to enhance its flavors, these bars are a sophisticated yet easy treat that’s ideal for parties, gifting, or anytime snacking. Whether you enjoy them at room temperature or chilled, these sweet-and-salty bars are sure to be a crowd-pleaser. Plus, they store beautifully, making them a convenient make-ahead dessert option!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 75 grams Crushed pretzels
- 0.5 teaspoon Salt
- 180 grams Semi-sweet chocolate chips
- 60 milliliters Heavy cream
- 1 pinch Coarse sea salt (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
Gradually add the all-purpose flour and salt to the bowl, mixing on low speed, until a soft dough forms. Do not overmix.
Fold in the crushed pretzels using a spatula, ensuring they are evenly distributed throughout the dough.
Press the dough evenly into the prepared baking pan using your hands or the back of a flat spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the surface feels firm to the touch. Remove from the oven and let it cool completely in the pan.
While the shortbread cools, make the chocolate topping. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
Spread the melted chocolate evenly over the cooled shortbread base using an offset spatula.
Optional: Sprinkle a pinch of coarse sea salt on top of the chocolate layer for an extra touch of flavor.
Refrigerate the bars for at least 1 hour, or until the chocolate is set.
Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Cut into 16 squares or rectangles and serve.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 12.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 23 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
