Chocolate Pretzel Shortbread Recipe

Publication Date: April 1, 2025

Servings: 16–24 small pieces (depending on cutting size)

Recipe Details

• Total Time: 45 minutes

• Prep Time: 5 minutes (plus 10 minutes for pretzel preparation if not pre-ground)

• Cook Time: 40 minutes

• Difficulty: Intermediate

Ingredients

(For an 8×8-inch (20×20cm) or 9-inch round shortbread; adjust pan size for larger batches)

| Ingredient | Quantity | Notes |

|---------------------------|------------------------|--------------------------------|

| Unsalted butter | 1 cup (225g) | Softened to room temperature |

| Light brown sugar | ½ cup (100g) | Lightly packed |

| Powdered sugar | ¼ cup (30g) | Confectioners’ sugar |

| Kosher salt | ½ teaspoon | (e.g., Diamond Crystal) |

| Finely ground pretzels | 1¼ cups (160g) | See Pretzel Preparation tip |

| All-purpose flour | 1 cup (160g) | Spooned and leveled |

| Bittersweet chocolate chips| 1 cup (170g) | 60–70% cacao content recommended |

| Flaky salt | 1–2 teaspoons | For sprinkling (e.g., Maldon) |

Pretzel Preparation

To achieve the "finely ground" texture specified:

• Method 1 (Food Processor): Pulse pretzels in a food processor until sandy and fine (no visible whole pretzels; 10–15 pulses).

• Method 2 (Manual): Place pretzels in a resealable plastic bag, seal, and crush with a rolling pin or mallet until the desired consistency is reached (coarse cornmeal-like texture).

Preparation Steps

Step 1: Preheat & Prepare Pan

• Preheat oven to 350°F (175°C).

• Pan Recommendation: Use an 8×8-inch (20×20cm) metal baking pan (critical for even heat distribution; glass pans may cause uneven cooking). Line the pan with parchment paper, leaving a 1-inch overhang for easy removal.

Step 2: Cream Butter & Sugars

In a large mixing bowl, combine softened butter, light brown sugar, powdered sugar, and kosher salt.

• Using an electric mixer on low speed, beat for 2–3 minutes until smooth and creamy.

• Alternative: Mix by hand with a wooden spoon until fully incorporated (may take 3–4 minutes).

Step 3: Combine Dry Ingredients

Add finely ground pretzels and all-purpose flour to the butter mixture.

• Mix on low speed (or by hand) until just combined—do not overmix (flour streaks are acceptable at this stage).

• Fold in chocolate chips gently with a spatula to ensure even distribution.

Step 4: Shape & Bake

• Press the dough firmly into the prepared pan using a spatula or the back of a spoon, ensuring even thickness (1–1.5 inches deep).

• Use a fork to prick the dough at 2–3 inch intervals (prevents large air bubbles).

• Sprinkle generously with flaky salt for visual contrast and flavor balance.

Step 5: Bake & Cool

• Place the pan on the middle oven rack and bake for 30–35 minutes. The edges should be golden brown, and the center may appear slightly soft (it will firm as it cools).

• Remove from oven and cool completely on a wire rack for 1 hour (do not cut while warm; it will crumble).

Step 6: Slice & Serve

• Once fully cooled, use the parchment overhang to lift the shortbread from the pan.

• Slice into 1×1-inch squares or rectangles (adjust size as desired).

Storage

Store in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for 2 weeks, then allow to come to room temperature before serving.

Pro Tips

• Pan Material: Metal pans ensure uniform heat transfer; glass pans trap heat unevenly, leading to mushy centers.

• Pretzel Variations: Experiment with honey wheat pretzels, cinnamon-sugar pretzels, or crushed pretzel chips for added flavor.

• Double Batch: Scale up to a 9×13-inch (23×33cm) metal pan; bake for 35–40 minutes (adjust timing based on pan size).

• Chocolate Adjustment: Substitute milk chocolate chips for a sweeter profile, or dark chocolate for richer depth.

Reader Reviews & Notes

• "Switching to a metal pan was game-changing! My glass pan always yielded a mushy center, but metal ensures perfect doneness edge-to-center." – Author’s tip

• "Crushed pretzels in a blender worked better than a rolling pin for fine grinding. Honey wheat pretzels added a subtle sweetness." – @BakerMama

• "My 9-year-old called them 'too nutty' (no nuts!), but they’re actually salt-sweet balance. Double batch in 9×13 pan worked flawlessly." – @LaPoodella

• "I repurposed leftover pretzel flour to bread chicken breasts—deliciously crunchy coating!" – @CookieLover

Note: The author recommends avoiding over-salting; the ½ teaspoon kosher salt balances the pretzels’ natural saltiness without overpowering.