recipe from Lisa @ The Cutting Edge of Ordinary - adapted from Food & Wine Magazine
2 cups all purpose flour
1-teaspoon baking soda
½ teaspoon salt
1 ½ sticks of unsalted butter, softened
1-cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 – 12 ounce bag bittersweet chocolate chips
1 ½ cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles
Preheat the oven to 350. Line a 9x13 inch metal baking pan with parchment paper allowing overhang on the two long ends.
In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, about 1 minute. Beat in the eggs and vanilla. At low speed beat in the dry ingredients. Stir in the chips and pretzels.
Spread the batter in the pan and top with the sprinkles. Bake for 30 minutes, or until golden brown. The center will still be a little gooey. Transfer the pan to a rack to cool completely.
Run the tip of a knife around the side of the pan, and lift the bars out using the parchment paper. Cut into squares and serve.
These bars can be stored in an airtight container at room temperature for up to 2 weeks.