Pretzel Shortbread Bars

Indulge in the perfect balance of sweet, salty, and buttery with these irresistible Pretzel Shortbread Bars. This recipe pairs a crumbly, melt-in-your-mouth shortbread base infused with the crunch of crushed pretzels, topped with a luscious layer of silky semi-sweet chocolate ganache. With just 20 minutes of prep time and a hint of optional coarse sea salt to enhance its flavors, these bars are a sophisticated yet easy treat that’s ideal for parties, gifting, or anytime snacking. Whether you enjoy them at room temperature or chilled, these sweet-and-salty bars are sure to be a crowd-pleaser. Plus, they store beautifully, making them a convenient make-ahead dessert option!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 16

Ingredients

• 226 grams Unsalted butter
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 250 grams All-purpose flour
• 75 grams Crushed pretzels
• 0.5 teaspoon Salt
• 180 grams Semi-sweet chocolate chips
• 60 milliliters Heavy cream
• 1 pinch Coarse sea salt (optional, for topping)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.

Step 2

In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 3

Mix in the vanilla extract until fully incorporated.

Step 4

Gradually add the all-purpose flour and salt to the bowl, mixing on low speed, until a soft dough forms. Do not overmix.

Step 5

Fold in the crushed pretzels using a spatula, ensuring they are evenly distributed throughout the dough.

Step 6

Press the dough evenly into the prepared baking pan using your hands or the back of a flat spatula.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the surface feels firm to the touch. Remove from the oven and let it cool completely in the pan.

Step 8

While the shortbread cools, make the chocolate topping. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).

Step 9

Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.

Step 10

Spread the melted chocolate evenly over the cooled shortbread base using an offset spatula.

Step 11

Optional: Sprinkle a pinch of coarse sea salt on top of the chocolate layer for an extra touch of flavor.

Step 12

Refrigerate the bars for at least 1 hour, or until the chocolate is set.

Step 13

Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Cut into 16 squares or rectangles and serve.

Step 14

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(898.6g)

Amount per serving	% Daily Value*
Calories	4264.5

Total Fat 266.7g	0%
Saturated Fat 155.9g	0%
Polyunsaturated Fat g
Cholesterol 560.4mg	0%
Sodium 2500.8mg	0%
Total Carbohydrate 468.8g	0%
Dietary Fiber 21.3g	0%
Total Sugars 198.3g
Protein 44.4g	0%

Vitamin D 0IU	0%
Calcium 108.0mg	0%
Iron 18.4mg	0%
Potassium 425.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 4.0%

Carbs: 42.1%