Strawberry Pretzel Bars
- SERVES
- 12
- CHILL TIME
- 4 Hr
- COOK TIME
- 10 Min
What a super dessert that's great for home entertaining or as a bring-along. Our salty yet sweet, light yet creamy recipe for Strawberry Pretzel Bars will stand out from the rest.
What You'll Need
- 2 cups finely crushed pretzels
- 3/4 cup (1-1/2 sticks) butter, melted
- 1 cup plus 3 tablespoons sugar, divided
- 2 (4-serving) packages strawberry-flavored gelatin
- 2 cups boiling water
- 1 (16-ounce) package frozen strawberries (See Note)
- 1 (8-ounce) package cream cheese, softened
- 1 (12-ounce) container frozen whipped topping, thawed
What to Do
- Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a medium bowl, combine crushed pretzels, butter, and 3 tablespoons sugar. Press mixture into bottom of baking dish. Bake 8 minutes; let cool.
- In a large bowl, dissolve gelatin in boiling water. Add strawberries and chill until slightly thickened.
- In another large bowl, with an electric beater on medium speed, combine cream cheese and remaining sugar until smooth and creamy. Fold in whipped topping and spread evenly over pretzel crust.
- With an electric beater on low speed, beat gelatin and strawberries until berries are broken up. Spread over cream cheese layer. Cover and chill at least 4 hours, or until firm.
Note
-
Although the strawberries need to be thawed slightly so they are not frozen solid, the colder they are, the faster the gelatin will thicken.
-
We've got even more strawberry dessert recipes where this came from! Check 'em all out with our collection of 30 Easy Strawberry Dessert Recipes.
- Change it up! Our Blueberry Lemon Bars are another tasty fruity dessert.
Read NextApple Cobbler Shortbread Squares
Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 428
- Calories from Fat 224
- Total Fat 25g 38 %
- Saturated Fat 15g 75 %
- Trans Fat 0.5g 0 %
- Protein 5.0g 10 %
- Amount Per Serving % Daily Value *
- Cholesterol 73mg 24 %
- Sodium 487mg 20 %
- Total Carbohydrates 49g 16 %
- Dietary Fiber 1.2g 5 %
- Sugars 34g 0 %
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msdeb21
Jul 31, 2017
I love this sweet and salty dessert bar recipe. I had a co-worker a long time ago who made this dish to bring to work potlucks. The first time I made it, it was a soggy mess, but I got better at it. Thanks for reminding me how much I love these bars. I'm printing the recipe to keep in my desserts file. This is a keeper!
jkports 4863611
Mar 29, 2013
Is there something you can do to keep the pretzel crust from getting soggy?
plez1
Mar 31, 2013
Yes, Yes,. You must seal the pretzel crust with your cream cheese layer. Make sure you take it all the way to the sides of the dish. This keeps the jello layer from making it soggie. Be very careful when pouring in your jello layer ;don't break the 'seal'. If you wait just a little while till the jello sets up a little it's better.
logalind
Mar 28, 2013
I love this receipe its sooo good. I am going to make it at easter for my dessert. I also add a regular can of crushed pineapples. Super tasty.
bubbawubbee
Nov 29, 2012
Had this at a church function years ago & loved it but lost the recipe... til now! THANKS
burdstreet
Nov 29, 2012
To make it diabetic friendly, can you use sugar free jello and sugar free whipped topping and Spenda for the sugar.
djwwjd7610 7165721
Aug 13, 2012
My grandmother gave me this recipe many years ago. My family loves it. They have to have it at Christmas and Thanksgiving.
Beautiful Mess
Jul 31, 2011
Delicious summer dessert recipe! I love the combination of sweet and salty and so did everyone else who sampled my tasty treat! Thank you!
Vette
Jul 27, 2011
These look so delicious, can't wait to make. My mouth is watering right now!!!! Thanks Ginger
willowwanders 1893 403
Jul 17, 2011
I love this recipe! A cousin gave it to my mom when I was a kid-- she called it Pretzel Salad, which made me very happy to live in the deep south, where something as fabulous as this could be called salad! I've played with it over the years-- I've used blueberries with the strawberries, and I've used orange jello, pineapple bits, and mandarin oranges. All yummy! Now I need to go make one... ;)
kittenblac 8741848
Jun 01, 2011
I cheated all the way around, I used a graham cracker pie shell, so i wouldnt have to bake any at all. and i used pie filling for the topping. was great and a fast make. i will make it right when i have the time or want it right.
Toonces
May 31, 2011
Made for Memorial Day. A big hit! My only suggestion is to not dump out the bottom of the bag of pretzels before crushing them, because all the excess salt comes out. The crust was a little too salty because of this. Or you can use pretzels with no surface salt. I am going to try that next time.
Test Kitchen
May 31, 2011
Barbara: Yes, the butter should be mixed with the sugar and the crushed pretzels. Be sure to use real butter and you shouldn't have a problem with a crumbly crust. Toonces: Although our Test Kitchen didn't find this step necessary, it does sometimes help to freeze your crust before baking. Hope that helps, thanks for cooking with us!
Toonces
May 26, 2011
I am confused. Bruce says he freezes the crust AFTER baking, and FTTK thanks him for the suggestion of freezing the crust BEFORE baking. Which is it? If it's AFTER, does Bruce freeze the crust after baking, then takes it out and puts the toppings on it while it is frozen? Then what? Thanks.
Barbara 1
May 26, 2011
when i made this.. my pretzels where very crummy not enough butter and sugar can someone help me with that also do you mix the butter with the sugar ??? please help
lilyrox01 3484156
May 25, 2011
I love this recipe, but a quick note. If you overbake the crust, even if it's just a minute or two, it's cement. I've done that a few times, then had to start over. :(
SES
May 17, 2011
Hi Bruce, thanks for the kudos, though don't tell your friend from church :) Love your suggestion about freezing the pretzel crust before baking - I will definitely try next time.
bruceswain11 29203 15
May 16, 2011
This recipe is much beter than the 1 that a lady from my church gave me 15 years ago. It helps to freeze the pretzel crust after baking. In the original receipe the strawberry gelatin and berries went over the pretzel crust which often made the crust come apart. Hope this helps
terimac
May 15, 2011
We've made this for years and called it "Pretzel Salad". I've also used raspberry jello to enhance the "berry" part of it. I'm thinking of ways to get pretzel part done as a loose component, and then throw the rest together on demand.
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