When my latest issue of Food and Wine came these Camp Bars caught my eye. I love the combination of chocolate and pretzels. That sweet and salty thing. I don’t have any kids going off to camp but I sent them with my niece and nephews for a trip to Lake Arrowhead.
Chocolate Chip Pretzel Bars
adapted from July 2009 Food and Wine Magazine
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
6 ounce semi sweet chocolate chips
6 ounces white chocolate chips
1 1/2 cups mini pretzels, coarsely chopped
Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 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, 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, until golden; the center will still be a little gooey. Transfer the pan to a rack and let cool completely.
Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper. Cut into 24 squares and serve.