Saturday, May 21, 2005

Peanut Butter-Pretzel Shortbread Bars

Peanut Butter-Pretzel Shortbread Bars (Adapted from Martha Stewart)

3 1/4 cups salted miniature pretzels twists, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla
heaping 1/4 cup (about 2 ounces) peanut butter chips

Preheat oven to 325 degrees.

Place 1 3/4 cups pretzels into a food processor - pulse until powdery. Scoop out 1/2 cup of the powder and place it into a medium bowl, then reserve any remaining for another use (ice cream topper perhaps?) Add flour, baking powder and salt into the pretzel powder, whisking to combine.

Place remaining 1 1/2 cups pretzels into the food processor - pulse until coarsely chopped.

In a large mixing bowl, beat together butter and sugars until very smooth, pale and fluffy, about 4 to 5 minutes, stopping to scrape down the sides and beater once or twice. Mix in egg yolk and vanilla. Stir in dry ingredients until combined - mix in 1/2 cup of the coarsely chopped pretzels.

Scoop dough into a 4 1/4" x 13 1/2" fluted tart pan with a removable bottom coated with nonstick spray. Press mixture down to form an even layer - scatter about 1/4 cup of the coarsely chopped pretzels on top of the dough, pressing them down lightly to adhere. Feel free to snack on any remaining chopped pretzels!

Place pan into the oven and bake until the shortbread is firm to the touch in the center and lightly golden around the edges, about 25 to 30 minutes. Remove from the oven and place pan on a wire rack to cool for 1 hour. Remove from the pan and use a serrated knife to slice the shortbread into 1/2" wide rectangles.

Makes about 24 rectangles.

Just found the recipe? Want to know what we thought about it? Click here to see where we talked about it!


  1. I love how many ways you incorporated pretzels into these! I don't think I've ever tried using pretzels in a dessert but I'll have to start by making these, they look amazing!

  2. Joe - how do you think it would be if you cut the butter by a T or two?

  3. I have missed your posts and am wishing you well!

  4. I hope they find answers quickly. Being ill is no fun. I have missed your posts ---- I miss trying new recipes.

    We lost Velcro on February 7 of this year. We found out she had stomach cancer in early December. She lasted 2 months and we will charish each day she was with us. We are looking for a new rescue.

  5. Printed this and even though you mention an 8 inch pan as an alternate, I think I'll use this as an excuse to buy one of those long rectangular tart pans. I've always wanted one!

  6. Natalie - Thanks!

    Foodie - Well, honestly, the whole point of shortbread is the butter! I wouldn't skimp on it, sorry.

    Anon - Thanks!

    Carole - So sorry to hear about Velcro! Let us know how the rescue search goes!

    Jennifer - Love it!

  7. Pan is purchased, recipe is printed and will be baked this weekend. Thanks for the post; hopefully you are feeling better. - Jennifer

  8. I just wanted to check and see if the recipe calls for 1/4 cup sugar or 1/2 cup sugar. 1/4 cup is listed twice so I just wasn't sure. Thanks! Hoping to make this next weekend.

  9. Michelle - Half cup total, but I meant to have one of them say packed brown sugar. Thanks for catching that!

  10. Great, thanks Joe. Looking forward to making this!

  11. Great to see this post. Hope the new treatment does the trick for you... it has got to be real tough! hang in there. The bars sound delicious.

  12. I'm so glad I found your blog, if for these shortbread bars alone! I'm a sucker for salty-sweet desserts! I am definitely going to give these a try!