Makes 16 bars
½ tsp baking powder
⅛ tsp bicarbonate of soda
Pinch of sea salt
75g butter, melted
200g light brown sugar
1 Tbsp Staffords Bourbon Vanilla Extract with Seeds
1 large free-range egg, room temperature
2 Tbsp peanut butter
100g pretzels, broken up into bits, plus a few whole pretzels for the top
150g Staffords Dark Choc Disks, roughly chopped
Preheat oven to 180˚C.
Line a 22cm x 22cm tin with baking paper.
Allow the baking paper to hang over the edges so you can easily lift the bars out.
In a medium sized bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. Set aside.
In a separate bowl, whisk the melted butter, brown sugar, and vanilla together until well combined.
Add the egg and peanut butter. Mix well.
Sprinkle in the dry ingredients and stir together until combined.
Finally fold in the chocolate disks and pretzels.
Scrape mixture into prepared tin and smooth down.
Arrange some whole pretzels and chunky pieces of chocolate on the top.
Bake for ± 25 minutes until lightly browned on top. The centre will still be nice and gooey.
Remove from the oven and allow to cool in the tin.
Transfer the bars to a wire rack by lifting up the paper. Cool completely.
Cut into 16 little squares and share with loved ones!