Strawberry Pretzel Bars
Old-fashioned strawberry pretzel salad, topped with gelatin, gets a modern makeover. Here, pretzels are tossed with graham cracker crumbs, then topped with a light cream-cheese mixture and finished off with strawberry jam and fresh strawberries, for a delicate sweetness. Cut the bars into bite-size pieces or bigger slabs. Either way, this old-new dish is sure to be a favorite.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1cup/120 grams finely crushed pretzels, plus more for garnishing
- 1cup/115 grams finely crushed graham crackers (about 7), plus more for garnishing
- ¾cup/170 grams unsalted butter, melted
- 3tablespoons granulated sugar
- 1teaspoon cinnamon
- 1cup/240 milliliters heavy cream
- 1cup/123 grams powdered sugar
- 1(8-ounce/226-gram) package cream cheese, softened
- 1teaspoon vanilla extract
- 1cup strawberry jam, stirred to loosen
- 1pint fresh strawberries, hulled and sliced
Instructions
Step 1
Heat oven to 350 degrees.Step 2
Make the crust: In a medium bowl, mix pretzels, graham crackers, butter, sugar and cinnamon. Press mixture into the bottom of a 9-by-13-inch baking pan. Bake until set, 13 to 15 minutes. Cool on a rack. Wipe out the bowl to use for the filling.Step 3
Make the filling: Using a stand mixer fitted with the whisk attachment, whip heavy cream and 1/2 cup powdered sugar to stiff peaks. Transfer whipped cream to the wiped bowl. To the stand mixer (no need to wash the bowl), add the cream cheese, the remaining 1/2 cup powdered sugar and the vanilla extract. Mix on medium speed until smooth. Gently fold the whipped cream into the cream cheese mixture. Spread evenly over the cooled crust.Step 4
Top the bars: Spoon dollops of jam over the filling and carefully swirl into the whipped cream. Top with sliced strawberries. Cover and refrigerate for 4 to 6 hours or until firm. To serve, cut into 12 equal pieces and sprinkle with crushed pretzels and graham crackers.