Coming home from Mexico, with only four weeks until the Boston Marathon, I vowed to eat more protein, vegetables, and whole grains. I was doing a tremendous job, eating hard-boiled eggs, hummus, vegetable-filled sandwiches, and Greek yogurt. What loomed over my head all week was my 21 mile training run. I carbo-loaded on Thursday night, eating bowls of cereal instead of my vegetables (I know how my digestive system would act if I ate my traditional vegetables and legumes right before running 21 miles). Then, I ran and ran and ran and ran. Until my legs felt like goop, my sweat caked to my forehead, and my body felt arthritic. Success!
I counteracted this extreme exercise with an extreme dessert, as a gift to my friend who vigilantly held water for me during the run. My friends gathered around the pan of gooey, crunchy, sweet and salty masterpiece. The pretzels take this cookie bar over the top.
Chocolate Chip Peanut Butter Pretzel Bars
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla
12 oz. bag semi-sweet chocolate chips
12 oz. bag peanut butter chips
1 1/2 cups mini pretzel twists, chopped.
Preheat oven to 350 degrees. Spray a square baking pan with cooking spray.
Whisk together flour, baking soda and salt in small bowl. In a large bowl, combine sugar and butter. Beat in eggs and vanilla. Beat in dry ingredients. Fold in half a bag of chocolate chips, half a bag of peanut butter chips, and chopped pretzels. Spread batter in pan, press down. Bake for 25 minutes, until golden brown. While still hot, sprinkle bars with additional chocolate chips and peanut butter chips, as well as pretzels. Place in oven for a minute so that chocolate and peanut butter melt. Cool completely, then cut into squares.