-
1
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, leaving about a 2-inch overhang on all sides; butter the bottom and sides.
-
2
Pulse 2 cups of the pretzels in a food processor to a fine powder; transfer to a medium bowl, add the flour, baking powder and salt, and stir to combine.
-
3
Melt the butter in a medium saucepan over medium heat.
-
4
Remove from the heat, and stir in the sugar; set aside to cool completely.
-
5
Stir in the eggs and vanilla until completely combined.
-
6
Add the pretzel-flour mixture in 2 batches, stirring after each until fully incorporated.
-
7
Stir in the butterscotch chips and half the chocolate chips.
-
8
Transfer the dough to the prepared pan, and spread it out evenly.
-
9
Push the potato chips and the remaining 1/2 cup pretzel sticks into the top of the batter.
-
10
Scatter the remaining chocolate chips.
-
11
Bake until golden and a toothpick inserted in the center comes out with only a few crumbs attached, 30 to 35 minutes.
-
12
Cool completely in the pan on a rack.
-
13
Use the foil overhang to help lift the bars out of the pan.
-
14
Cut into 24 squares.
-
15
Store at room temperature in an airtight container for up to 3 days.
