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Classic Strawberry Pretzel Salad Bars Recipe

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4.9 from 118 reviews

Classic Strawberry Pretzel Salad Bars offer a delightful combination of sweet, salty, and creamy flavors with a crunchy pretzel crust, a smooth cream cheese layer, and a fresh strawberry topping. This easy no-bake dessert is perfect for summer gatherings or anytime you crave a refreshing treat.

Ingredients

Scale

Crust

  • 2 cups pretzels, finely crushed
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

Cream Cheese Layer

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped to soft peaks

Strawberry Topping

  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water

Instructions

  1. Preheat and Prepare Crust: Preheat the oven to 350°F (175°C). Finely crush 2 cups of pretzels using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
  2. Mix Crust Ingredients: In a mixing bowl, combine the crushed pretzels, 3 tablespoons granulated sugar, and 6 tablespoons melted butter. Stir until the mixture has the consistency of wet sand.
  3. Form and Bake Crust: Press the pretzel mixture firmly and evenly into the bottom of a greased 9×13-inch baking pan using the back of a spoon or a flat-bottomed glass to compact it. Bake for 10 minutes, then remove from the oven and let it cool completely.
  4. Make Cream Cheese Layer: In a large bowl, beat the softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
  5. Fold in Whipped Cream: In a separate bowl, whip 1 cup heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain airiness.
  6. Spread Cream Cheese Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust. Place the pan in the refrigerator while preparing the strawberry topping.
  7. Prepare Strawberry Topping: In a medium saucepan, combine 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/2 cup water. Stir and bring to a boil over medium heat, continuously stirring until the mixture thickens and becomes translucent.
  8. Add Strawberries: Remove the saucepan from heat and immediately stir in 4 cups of sliced fresh strawberries. Let the mixture cool slightly.
  9. Spread Strawberry Layer: Spread the strawberry topping evenly over the cream cheese layer in the baking pan.
  10. Chill to Set: Refrigerate the entire pan for at least 4 hours or overnight to allow the layers to set and flavors to meld.
  11. Serve: Cut into bars using a sharp knife dipped in hot water for clean edges. Serve chilled and enjoy.

Notes

  • A sharp knife dipped in hot water helps to cut clean edges without messing the layers.
  • You can substitute frozen strawberries if fresh are not available; just thaw and drain excess liquid before use.
  • Make sure the cream cheese is fully softened to avoid lumps in the cream cheese layer.
  • Pressing the pretzel crust firmly and baking it ensures a crunchy texture that contrasts nicely with the creamy layers.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: strawberry pretzel salad, pretzel bars, no bake dessert, creamy strawberry bars, sweet and salty dessert, easy summer dessert

Find it online: https://ellaeatsdaily.com/classic-strawberry-pretzel-salad-bars-recipe/