Friday, 25 May 2012

Chocolate Peanut Pretzel Squares-Anna Olson

A few weeks ago I went to a cooking class at my favourite Lepp Farm Market and the teacher was Anna Olson. She has a few shows on the Food Network but, her most recent is called Baking. I love it because it's a quick paced advanced  baking show. She will pick a subject like puff pastry and do 3 recipes with increasing difficulty to show you several options with her theme ingredient. The baking class was excellent and she made four items and the best part was we ate them all. The classes are entertaining, you can ask questions and we all received a copy of her new book Back to Baking. This recipe is from her new book. The base is like a big oatmeal cookie and the top is salty pretzels and chocolate. YUM.

You will need:

  • 1 cup unsalted butter (2 sticks) room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 egg yolks (save the whites for the next post tomorrow)
  • 1 tsp pure vanilla extract
  • 1 cup all purpose flour
  • 1 cup regular oats
  • 1/2 tsp salt
  • 8 oz semi-sweet chocolate 
  • 3 tbsp unsalted butter- room temp
  • 2 tbsp corn syrup
  • 1 cup chopped pretzel pieces (lightly crushed)
  • 3/4 cup chopped peanuts (salted or unsalted)

Step 1: gather and measure all your ingredients to make for a quick recipe and so you don't forget anything. Save the egg whites for tomorrow's post D'Artagnan Bars, also from the same book.

Heat oven to 350 degrees F. Lightly grease an 8 inch square pan pan and line with parchment paper making sure there is a lip over the edge to lift out bars when baked.

Step 2: cream butter and sugars with a hand mixer until fluffy. Beat in egg yolks and vanilla.

Step 3: Fold in mixed dry ingredients by hand. Add flour, oats and salt to wet ingredients.

Step 4: put into prepared pan and smooth with a spatula. Bake 30 minutes. This is like a oatmeal cookie.

Step 5: put a bowl over simmering water and melt chocolate, butter, corn syrup. Fold in peanuts and pretzels.

Step 6: poke some knife holes in top of cookie base and spread topping. Cool for a few hours before cutting.

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