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Thread: Cookies with Pretzels?

  1. #1

    Question Cookies with Pretzels?

    I don't know if such a thing exists, but I'm dreaming of a cookie to put on my cookie tray that has pretzels in it, probably some sort of bar cookie with a pretzel crust. Does anyone have such a recipe? I did a search and came up with the chubby hubby cookies which I may try if i don't come up with something else...

    Anyone? Doesn't that sweet and salty combo sound good??

  2. #2
    Join Date
    Aug 2000
    Location
    Illinois
    Posts
    741
    That does sound good! I don't have a recipe, but if you're open to experimentation why not try something along the lines of the fudgy rice krispy bars? Make your pretzel crust and then put a thin layer of chocolate fudge over the crust. You could even sprinkle a few crushed pretzel crumbs on top---.

  3. #3
    Join Date
    Mar 2001
    Location
    Connecticut
    Posts
    12,171
    Hi Heidi! Good to see you around. I love the salty/sweet combo. A while back, I found a recipe and modified it to create this one.


    * Exported from MasterCook *

    Coconut Crunch Pretzel Bars

    Recipe By :
    Serving Size : 15 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    crust:
    18 1/4 ozs Duncan Hines Dark Chocolate Fudge Cake Mix
    3/4 c crushed pretzels
    1/2 c butter -- melted
    filling:
    1/4 c sugar
    1 c dark corn syrup
    2 eggs
    1 c crushed pretzels
    3/4 c butterscotch chips
    7 ozs sweetened coconut flakes

    Heat oven to 350. Grease a 13x9 pan.

    In a large bowl, combine butter and cake mix; mix at low speed until well blended. The mixture will be crumbly. Add pretzels and mix well. Press in bottom of pan. Bake at 350 for 12 minutes. Let cool 5 minutes.

    In a large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.

    Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container.

    Source:
    "modified (greatly) from a Pillsbury Bake Off recipe"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 419 Calories; 17g Fat (34.8% calories from fat); 4g Protein; 67g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 594mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 3 1/2 Other Carbohydrates.

  4. #4
    Join Date
    Mar 2001
    Location
    Connecticut
    Posts
    12,171
    Here is a recipe I found in my BHG Christmas Cookies Magazine. I was really tempted to make these, but my DH doesn't really like citrus things or the sweet/salty combo, so I decided against making them.


    * Exported from MasterCook *

    Key Lime Cheesecake Bars

    Recipe By :
    Serving Size : 20 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/2 c pretzel sticks -- crushed finely (makes 1 cup of crumbs)
    2 tbsps sugar
    1/2 c butter -- melted
    16 ozs cream cheese -- softened
    2/3 c sugar
    1 tsp vanilla
    3 eggs
    1 1/2 tsps finely shredded lime peel
    3 tbsps bottled key lime juice or regular lime
    juice
    1/4 c chopped salted pistachios

    Preheat oven to 350 and grease the bottom of a 2 qt rectangular baking dish.

    For crust, in a bowl, stir together crushed pretzels, 2 tbsp sugar and melted butter. Press mixture evenly into prepared pan. Bake 10 minutes and cool on a wire rack while preparing filling.

    For filling, in a large mixing bowl, beat cream cheese, 2/3 cup sugar, and vanilla on medium to high speed until combined. Add eggs all at once. Beat on low until just combined. Stir in lime peel and juice. Pour mixture over crust. Sprinkle with pistachios.

    Baked for 20 to 25 minutes or until center appears set. Cool on wire rack for 30 minutes. Cover; chill 4 to 24 hours (top will crack slightly).

    To store: place bars in a single layer in an airtight container for up to 3 days. Don't freeze.

    Source:
    "Better Homes and Gardens Christmas Cookies 2003, p 46"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 141 Calories; 9g Fat (54.2% calories from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

  5. #5
    What about substituting crushed pretzels for the graham cracker crumbs in the crust for 7-layer bars, magic cookie bars or one of the other aliases for this type of cookie!

    Sheila in MD

  6. #6
    Ooooh! Thanks guys!! I will give one or more of these a try and report back with any successes. Yum!

  7. #7
    Join Date
    Jul 2000
    Location
    Massachusetts
    Posts
    345

    Chubby Hubby Cookies

    I really like these ones:

    Chubby Hubby Cookies

    Recipe By : posted by Marlen at the Recipe Exchange
    Serving Size : 0 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups butter or margarine -- softened
    1 cup granulated sugar
    1 cup light brown sugar -- firmly packed
    2 large eggs
    2 Tablespoons vanilla extract
    4 cups all-purpose flour
    1 teaspoon baking soda (see note above)
    1 package semi-sweet chocolate chips -- (12 oz)
    1 package peanut butter chips -- (12 oz)
    1 cup salted peanuts
    2 cups crushed pretzels

    Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. Bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.

    Source: Bob Zotto, Bruker AXS Cookbook

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