Half Baked Harvest has some amazing recipes and I am here for it. She creates some great things! Here is one of them. The secret to this recipe is to not over bake it. Cook it for 22 minutes and let it set. I chill mine and then they are perfect. 

Salted Pretzel Snickers Chocolate Chip Cookie Bars

Ingredients

• ▢ 2 sticks (1 cup) salted butter
• ▢ 3/4 cup packed dark brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 2 large eggs, at room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 1/4 cups all-purpose flour
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 cup semi-sweet chocolate chips or chunks
• ▢ 1 cup chopped Snickers bars…or more!
• ▢ 1 cup mini pretzel twists, roughly crushed
• ▢ flaky sea salt, for sprinkling

Instructions

• 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper. 

  2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating to combine. Add the flour, baking soda, and salt.

  3. Stir in the chocolate, Snickers, and 1/2 cup pretzels. Press the dough into the prepared baking dish. Press the remaining pretzels into the dough. Bake 18-22 minutes, until golden brown, but a little doughy in the center. 

  4. Remove from the oven and sprinkle with flaky salt (if desired). Let cool and store in an airtight container for up to 5 days…or eat warm…which is delicious and recommended!