Friday, September 28, 2012
Chocolate Chip Cajeta Pretzel Bars
Somehow my feelings about chocolate chip cookies have advanced into a new kind of amor (love) just by adding two simple ingredients....... Salted Pretzels and Cajeta. Now you may remember a few weeks back I made my own homemade Mexican Cajeta, if you've never seen it you can find the recipe here.
So believe it or not as enticing as it was, I still had a little bit of cajeta left over. I couldn't bare to see it go to waste so I came up with a quick recipe to put it to good use, the result was a rich bar of, sweetness with a creamy gooeyness in the middle, spiked with a salty crunch.
Ummm and did I say all of this was stuffed in the middle of a chocolate chip cookie. No mas palabras necesario ( no more words needed) just a boca ( mouth )full of happiness!
This time I kept it super easy and used my most favorite ready made cookie dough in all the land! This cookie dough tastes so good, it has been known to cause epic arguments in my casa about who ate the last batch....true story!
If you have a go to chocolate chip cookie recipe feel free to use it, if not here is one that sounded pretty good to me!
1 batch of chocolate chip cookie dough
1 cup of crushed salted pretzels
1 jar of Mexican Cajeta, dulce de leche or caramel sauce
1 Preheat oven to 350 degrees , grease brownie bar pan and set aside ( you can see a picture here)
2. Place a spoonful of cookie dough in the bottom in the bottom of your brownie pan.
3. Next sprinkle a handful of crushed pretzels, then a spoonful of cajeta, another spoonful of cookie dough, spoonful of cajeta and a final handful of crushed pretzels.
4. Bake for 12- 15 minutes, remove from the oven right before it's golden brown
5. Cool completely, than carefully remove from brownie bar pan, I like to lay down a piece of wax paper and turn my pan upside down and give a little tap on each cavity to assure easy removal from the pan.