Celebration Baking


I am always looking for an excuse to bake.  Today’s excuse? Erica’s Edibles has had over 100,000 views! What?!? I can’t believe it!

Back when I started blogging, honestly, I didn’t think anyone other than my parents and maybe a few friends would have read.  It is so exciting that people actually look at what I bake!

Now the big decision is to pick a recipe!  There are so many I have Pinned and saved that I want to make.  I tried to find one that would please everyone, no peanut butter and chocolate (crazy I know! My parents hate that combination) and no coconut!  This was hard as just about all of my favourite included chocolate peanut butter or coconut.  I had to start a new search.  The recipe I chose was from The Bitter Side of Sweet, Chocolate Pretzel Pecan Shortbread Bars.  The name pretty much says it all.

Chocolate Pretzel Pecan Shortbread Bars


2 cups flour
⅓ cup brown sugar
½ cup pecans, chopped
1 stick butter, cold


1. Preheat oven to 350 F.

2. Prepare a 9 x 13 pan by lining with a piece of parchment paper. Then spray the parchment paper.

3. Mix the flour and brown sugar together


4. Cut into mixture the butter till it looks crumbly




5. Stir in pecans. Spread into pan and bake for 10 minutes (I got a little worried at this point, seems a bit dry to bake)



6. When done allow to cool while you prepare the filling (still looking kind of dry)



1 cup sugar
1 cup white Karo syrup
½ cup butter, melted
4 eggs, slightly beaten
2 cup chopped pecans
1 cup mini chocolate chips
1 cup pretzels chopped


1. In a large bowl combine sugar, syrup and butter


2. In a separate bowl, lightly beat eggs


3. Add to sugar mixture and stir.


4. Pour over shortbread and spread evenly



5. Evenly spread pecans


6. Top with layer of chocolate chips


7. Finish with layer of chopped pretzels *tip* When I tried to chop the pretzels they were bouncing everywhere! I found it much easier and less messy to put them in a baggy and break them up



8. Press the pretzels down lightly into the batter


9. Put back in oven and cook for 30 minutes or until middle no longer jiggles, *mine took nearly an hour


10. Cool at room temperature.

11. Then chill bars for 4 hours or overnight. ENJOY!

The next day

They look fantastic!



These were OK.  I found them to be a little on the dry side.  Between the pretzels and the shortbread crust, don’t plan on whistling a tune.  The centre was not bad, could have been sweeter and didn’t have a lot of flavour.  Everyone that had them said they were good, but I was unimpressed.  I wouldn’t make them again.


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