These triple-layer brownie bars are absolutely divine! It begins with a crunchy, salty pretzel base. Next comes a buttery sugar cookie filling infused with heath bar bits. Finally, an indulgent fudge brownie tops the bar off. The combination of textures and flavors makes for a unique dessert that is perfect for any chocolate lover.
I recently made this for a friend’s birthday, and she loved them. It is easy to make because it uses mixes, but feel free to make it completely from scratch as well! Here is the recipe, adapted from Baby Gizmo Blog.
- 2 1/2 cups crushed butter pretzels (I recommend Snyder’s Butter Snaps, although any pretzel will do)
- 1 cup melted butter
- 5 tbsp sugar
- Betty Crocker Sugar Cookie Mix including all the ingredients recipe calls for, or equivalent sugar cookie batter
- 1 cup Heath bits
- Brownie Mix for a 13×9 pan, including all the ingredients the recipe calls for
- Preheat the oven to 350 degrees.
- Crush the pretzels using a food processor. Take care to leave chunks of pretzel, rather than processing them to dust, so that the crust will have a crunchy texture.
- Melt the butter in the microwave, and mix with the pretzel crumbs and sugar. Press the crust into a greased 13×9 pan, and set aside.
- Make the sugar cookie according to the package, and then add the Heath bits. Mix well. Next, pat the dough onto the pretzel crust so that it makes an even layer.
- Finally, make the brownie mix according to package and pour evenly over the sugar cookie layer.
- Bake the bars for 50 minutes, or until toothpick inserted into the center comes out clean.
- Let the bars cool, and enjoy!
This dessert is cute, refreshing and simple to make! The fruity accent makes it perfect for for a midday snack or a summer picnic, while the dense, cake-like base is satisfying without being too heavy.
This recipe is adapted from the Magnolia Bakery Cookbook, which originally calls for cherry filling. For those of you who are unfamiliar with Magnolia, it is a famous chain in New York that specializes in baked goods and cupcakes. Whenever I visit, there are always long lines of hungry customers. However, the wait is definitely worth it, as I always find something that satisfies my cravings, whether it is a Blueberry Fruit Crisp or a Caramel Pecan Cheesecake.
Without further ado, below is the recipe:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup canned blackberry pie filling (I used the Wilderness Premium brand)
- Powdered sugar for dusting
- Oil or Butter for greasing pan
- Preheat oven to 350 degrees F.
- Grease a 13×9 baking pan with either oil or butter
- In a large bowl, cream together the sugar and butter until smooth, which will take about two minutes. Add the eggs one at a time, beating well after each addition. Next, add the vanilla and the flour and mix thoroughly.
- Pour the mixture into the prepared pan, and spread evenly so that there is a smooth surface. Then, using a toothpick, lightly draw a 3×4 grid into the pan. This should create 12 2-inch squares.
- Finally, dollop approximately a teaspoon of blackberry pie filling into the center of each square.
- Bake for 30-35 minutes, or until the edges have browned and a toothpick inserted into the center comes out clean.
- Allow the squares to cool completely, and then sprinkle the powdered sugar over the squares using a sieve. Cut, serve, and enjoy!