Monday, June 3, 2013

salty and sweet mother of pearl...

Salty and Sweet.

How do you feel about that combo?

I've always felt really good about it.
It's one of the basic reasons the classic pb&j work so well, right?!

This month, our crafty and uber talented Baker Beth combines the salty and sweet into squares that I dare you to resist. 

Look at them! 

Sweet. Mother. Of. Pearl. 

Enjoy. -angelo


This month nearly had me stumped. Until I revisited The Daily Tip – I miss the daily tips! – in which Angelo plugged Trader Joe's Dark Chocolate Pretzel Bark.

Oh? Dark chocolate pretzel bark?

I can work with that. 

I ran through many ideas but ended up modifying a recipe I've made since my childhood.

The cookie portion is very rich and toffee-like in taste, though, thankfully, not in texture. As originally written, the recipe calls for the cookie portion to be topped with milk chocolate and chopped nuts, to mimic toffee. But I recently started making the recipe with dark chocolate. So it wasn't much of a leap to swap out toasted walnuts for salty pretzels.

Et voila!

It might not be the most likely cookie to kick off summer, but hey, with the weather these days, it may be like fall tomorrow.

— Beth

Dark Chocolate Pretzel Bark Toffee Squares
(Adapted from Betty Crocker’s Cooky Book, Published by General Mills, 1963)

1 cup salted butter, softened
1 cup brown sugar, packed
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/8 teaspoon salt
4 to 5 dark chocolate bars (depending on how much chocolate you want on them; I used five Hershey's Special Dark bars; they're just dark enough but still sweet)
1/2 cup (or more) crushed salted pretzel sticks ***

Heat oven to 350ºF. Mix butter, sugar, yolk, and vanilla. Measure flour by dipping method*. Stir in flour and salt until blended. Pat into a 9x13 baking pan. Bake 25-30 minutes. Crust will appear soft. Remove pan from oven and immediately place chocolate on top of crust**. When melted, spread with the back of the spoon to cover the crust. Sprinkle with pretzel pieces and, with the back of a clean spoon, tamp them slightly to set them into the chocolate. Cut into squares while still warm, then allow the chocolate to set up and the cookie to cool before serving.

* Dipping method: Slightly fluff up flour with a spoon or measuring cup. Dip measuring cup into flour and overfill. Level off measuring cup.
** Break the chocolate into pieces and space the pieces slightly apart on the crust. When they've melted, you'll be able to spread them into each other to cover the crust completely.
*** I put them in a plastic bag and whack 'em with the side of a meat-tenderizer mallet.

One year ago: Don Draper Cookies

Two years ago: Sesame Seed Rings with Roditis Cream Cheese Dip

1 comment:

dstoutholcomb said...

Slap your momma good.

I have that cookbook! Was Mom's or Grandma's. I have huge cookbook collection.

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