Sweet n Salty Pretzel Bars

First and foremost I give mad props to the man behind the recipe Outrageous Pretzel Bars - Justin Chapple, Food Tester for Food and Wine Magazine. (@justinchapple - twitter user, funny man, follow him!)

Last week he tweeted this recipe and I just knew it was going to become our newest venture and had the perfect reason for making them (other than it sounded simply delicious), bake sale.
It was ideal.

No nuts - since the allergy conditions at all schools
Chocolaty
Fudgy
Salty
Super easy for Little Ugh to make
PERFECT

This was not my pursuit - not this time, I was simply the photographer.
We did revise slightly to put our own twist on things and I have to admit, I was a little hesitant at the long bake time since cookies normally don't take 45 minutes but they turned out amazing. 
Soft and chewy with the crunch of the salty pretzels on top.
Totally drool worthy and a must make again!

We're Listening to: Kick Start My Heart - Motley Crue
Sweet n Salty Pretzel Bars

1 can sweetened condensed milk

2 c. semisweet chocolate chips 

2 c. milk chocolate chips

1 tbsp. plus 1/2 tsp. pure vanilla extract

2 1/4 c. cake flour

1 tsp. baking soda

1/2 tsp. salt

1 c. unsalted butter, softened, plus 3 tablespoons melted butter

3/4 c. dark brown sugar

3/4 c. plus 1 tbsp. granulated sugar

2 large eggs

2 c. coarsely chopped hard pretzels (we used alphabet shaped ones and left them whole)

Preheat your oven to 350F. Line a 9x13 in. baking pan with parchment paper or foil, allowing 2 inches of overhang on the 2 long sides. We didn't have one so we used a deep cookie sheet.
In a pot, combine the condensed milk with the semi sweet chocolate chips and stir over low-med heat until the chocolate is melted. Remove from the heat. Whisk in 1 1/2 teaspoons of the vanilla and let cool completely - throw it into the fridge while you prepare the rest.

In a large bowl, using a handheld mixer, beat the butter with the brown sugar and the granulated sugar at medium speed until fluffy, about 1 minute. Beat in the eggs and the remaining 2 teaspoons of vanilla.

Once combined add the dry ingredients on top - swooshing with a fork (the 2 step process of putting your dry ingredients into a separate bowl is not a necessity for this recipe)
At low speed, beat in the flour mixture until just incorporated.

Stir, by hand, in the remaining 2 cups of chocolate chips.

Press the cookie dough in the prepared pan in an even layer.

In a bowl, toss the pretzels with the melted butter and the remaining 1 tablespoon of granulated sugar. Spread the melted chocolate mixture over the cookie dough

Sprinkle evenly with the pretzels.

Bake for about 45 minutes, until set and the pretzel topping is golden brown. Transfer the pan to a rack and let the bars cool completely.

Lift the bar out using the foil/parchment after cooled. Cut into 24 bars (or smaller to serve more)
Enjoy!