Peanut Butter-Pretzel Shortbread Bars

Peanut Butter-Pretzel Shortbread Bars (Adapted from Martha Stewart)

3 1/4 cups salted miniature pretzels twists, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla
heaping 1/4 cup (about 2 ounces) peanut butter chips

Preheat oven to 325 degrees.

Place 1 3/4 cups pretzels into a food processor - pulse until powdery. Scoop out 1/2 cup of the powder and place it into a medium bowl, then reserve any remaining for another use (ice cream topper perhaps?) Add flour, baking powder and salt into the pretzel powder, whisking to combine.

Place remaining 1 1/2 cups pretzels into the food processor - pulse until coarsely chopped.

In a large mixing bowl, beat together butter and sugars until very smooth, pale and fluffy, about 4 to 5 minutes, stopping to scrape down the sides and beater once or twice. Mix in egg yolk and vanilla. Stir in dry ingredients until combined - mix in 1/2 cup of the coarsely chopped pretzels.

Scoop dough into a 4 1/4" x 13 1/2" fluted tart pan with a removable bottom coated with nonstick spray. Press mixture down to form an even layer - scatter about 1/4 cup of the coarsely chopped pretzels on top of the dough, pressing them down lightly to adhere. Feel free to snack on any remaining chopped pretzels!

Place pan into the oven and bake until the shortbread is firm to the touch in the center and lightly golden around the edges, about 25 to 30 minutes. Remove from the oven and place pan on a wire rack to cool for 1 hour. Remove from the pan and use a serrated knife to slice the shortbread into 1/2" wide rectangles.

Makes about 24 rectangles.

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