Strawberry Pretzel Bars
Updated June 19, 2024
- Total Time
- 45 minutes, plus 4 to 6 hours’ chilling
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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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
For the Crust
For the Filling
For the Topping
Nutritional analysis per serving (12 servings)
453 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 4 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 ½ 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 ½ 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.
Private Notes
Comments
It tastes like bad icing for a not existing cake. Do not attempt, waste of time and money.
I wanted this to be like my family reunion’s treat in Minnesota, but without the jello and Cool Whip. Nope! This version is impossibly sweet. The strawberries disappear under the thick blanket of goo! Why use cream cheese? Why the cups of sugar? The jam? I’m better off with homemade Angelfood, fresh whipped cream, lightly sweetened and good vanilla flavoring, with mounds of the berries.
Several commenters noticed upon the dessert sitting, the strawberries leached juice. If you sprinkle a bit of sugar on the newly cut strawberries, they will leach juice in about 1 hour. Pour off the juice. Then, top the bars as in Step 4 (thus minimizing the flow of juice from the strawberries).
@Mary Ann Grant Your description sounds like strawberry shortcake: strawberries of course, sometimes mixed with a small amount of sugar to bring out juices, on top of either angelfood cake or a biscuit style shortbread. It's topped with whipped cream, and is a great dessert. This recipe, however, is a close relative of the pretzel salad we used to bring to the kids' school events. The ingredients are definitely not for everyday consumption, but it's a fun treat they still want for the occasional family get together.
@Mary Ann Grant Strawberry pretzel salad has neither angel food cake nor mounds of whipped cream. But it does always contains cream cheese, which you seemed to find odd. Were you perhaps thinking of a strawberry poke cake?
Hmmmm. Will revert to the old fashioned recipe, thanks.