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Crispy Sweet and Salty Strawberry Pretzel Salad Bars

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These dessert bars feature a crunchy salty pretzel crust, a creamy whipped cream cheese filling, and a fresh, juicy strawberry topping. Quick and easy to make, they are perfect for potlucks and family gatherings.

Ingredients

Scale
  • 2 cups pretzels, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream, cold
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. Crush 2 cups of pretzels until fine but still a bit textured. Mix with 6 tablespoons melted butter and 1/4 cup granulated sugar until evenly combined.
  3. Press the pretzel mixture firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes or until the crust turns a warm golden brown.
  4. While the crust is baking, combine 4 cups sliced strawberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a bowl. Toss gently and set aside for 15-20 minutes to macerate. If thicker topping is desired, stir in 1 tablespoon cornstarch after macerating and let rest an additional 5 minutes.
  5. Beat 8 ounces softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy (about 2-3 minutes on medium speed).
  6. In a separate bowl, whip 1 1/2 cups cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined but still light and fluffy.
  7. Once the crust is cooled to room temperature, spread the cream cheese filling evenly over it using a spatula.
  8. Top the creamy layer with the macerated strawberries and their juices, spreading evenly.
  9. Refrigerate the assembled bars for at least 2-3 hours to set.
  10. Use the parchment overhang to lift the bars from the pan. Slice into 12 to 16 squares with a sharp knife dipped in hot water and wiped dry between slices.

Notes

If fresh strawberries aren’t in season, frozen can be used after thawing and draining excess juice. For dairy-free options, substitute heavy cream with coconut cream and cream cheese with a plant-based alternative. Use gluten-free pretzels or crushed gluten-free graham crackers for a gluten-free crust. Chill bars overnight for best flavor and easier slicing. Use a sharp knife dipped in hot water for clean cuts.

Nutrition

Keywords: strawberry pretzel salad bars, sweet and salty dessert, easy dessert bars, homemade dessert, potluck dessert, creamy strawberry bars

Find it online: https://grubella.com/crispy-sweet-and-salty-strawberry-pretzel-salad-bars-recipe-easy-homemade-dessert-bars/