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Pretzel Shortbread Bars

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Pretzel Shortbread Bars
2012-07-11 Other

Sweet, salty, and buttery describe these delicious shortbread bars.


Cooking Spray
3¼ cup Miniature Twist Pretzels, divided
½ cup Flour
½ tsp Baking Powder
One Stick Unsalted Butter, room temperature
½ cup Sugar
One Large Egg Yolk


Preheat oven to 325°. Coat a 4.25 x 13.5" fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.

Pulse 1-3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl. Discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.

Beat butter and sugar with a mixer on medium speed until pale and fluffy, about five minutes. Reduce speed to low, and beat in egg yolk, then pretzel flour mixture, until combined. Mix in 1/2 cup chopped pretzels. Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack and let shortbread cool for one hour. Remove shortbread from pan and cut into 1/2 inch wide rectangles using a serrated knife.

Helpful Tips:

Shortbread can be stored at room temperature for up to one week. Those of us torn between our sweet and salty sides see the many merits of these half cookie/half pretzel hybrids.