Print

Crispy Strawberry Pretzel Salad Bars Easy Homemade Cream Cheese Layer Recipe

crispy strawberry pretzel salad bars - featured image
Print Recipe

Crunchy pretzel crust topped with a smooth cream cheese layer and a glossy strawberry topping, creating a deliciously textured dessert perfect for gatherings and easy to make.

Ingredients

Scale
  • 2 cups crushed pretzels (about 5 oz or 140 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup unsalted butter, melted (115 g)
  • 8 oz cream cheese, softened (225 g)
  • 1 cup powdered sugar (120 g)
  • 1 cup heavy whipping cream (240 ml)
  • 1 tsp vanilla extract (5 ml)
  • 3 cups fresh strawberries, hulled and sliced (about 450 g)
  • 1/2 cup granulated sugar (100 g)
  • 2 tbsp cornstarch (16 g) mixed with 1/4 cup cold water (60 ml)
  • 1 tbsp lemon juice (15 ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking pan or line it with parchment paper for easier removal.
  2. Make the pretzel crust: In a medium bowl, combine 2 cups crushed pretzels, 3/4 cup granulated sugar, and 1/2 cup melted butter. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes until the edges are golden and the crust feels firm. Remove from oven and set aside to cool slightly.
  3. Prepare the cream cheese layer: In a large bowl, beat the softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, careful not to deflate it. Spread this creamy layer evenly over the warm pretzel crust. Return the pan to the refrigerator to chill while you make the strawberry topping, about 15 minutes.
  4. Cook the strawberry topping: Combine 3 cups sliced strawberries and 1/2 cup sugar in a medium saucepan over medium heat. Stir occasionally until the sugar dissolves and the berries release juice, about 5 minutes. Mix the cornstarch with cold water to make a slurry, then stir it into the strawberry mixture. Cook and stir until the topping thickens and becomes glossy, about 2-3 minutes. Remove from heat and stir in 1 tbsp lemon juice. Let it cool to room temperature.
  5. Assemble the bars: Pour the cooled strawberry topping over the chilled cream cheese layer. Smooth it out with a spatula to cover completely. Refrigerate the entire pan for at least 3 hours, preferably overnight, so all layers set firmly.
  6. Slice and serve: Use a sharp knife to cut into bars. To get clean edges, dip the knife in hot water and wipe it dry between cuts. Serve chilled for the best texture contrast between the crisp crust, creamy middle, and fruity top.

Notes

Do not skip chilling the bars overnight for best texture and flavor. Press the crust firmly to keep it together. Fold whipped cream gently into cream cheese to avoid deflating. Use hot water to clean knife between cuts for clean edges. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: strawberry pretzel salad bars, cream cheese layer, pretzel crust dessert, easy strawberry dessert, layered dessert bars, summer dessert, potluck dessert

Find it online: https://rowanrecipes.com/crispy-strawberry-pretzel-salad-bars-easy-homemade-cream-cheese-layer-recipe/