STRAWBERRY PRETZEL DESSERT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY PRETZEL DESSERT BARS
Strawberry Pretzel Dessert Bars, an easy layered dessert with a sweetened pretzel crust, no-bake cheesecake layer, and strawberry gelatin layer.
Provided by Lisa Huff
Categories Dessert
Time 8h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl mix together the pretzels, melted butter, and 3 tablespoons granulated sugar. Press firmly into bottom of an ungreased 13x9-inch baking dish into an even layer all the way to edges.
- Bake the pretzel crust at 350 degrees F for 10 minutes. Remove from oven and cool crust completely.
- In a large mixing bowl beat together cream cheese, 3/4 cup granulated sugar, and vanilla extract with electric mixer until smooth and creamy. Fold in defrosted whipped topping with a rubber spatula. Spread mixture evenly over cooled pretzel crust to edges. Put in refrigerator for about an hour or until chilled.
- Place strawberry gelatin in large mixing bowl. Pour boiling water over gelatin and whisk until gelatin is dissolved. Stir in orange zest if desired. Cool slightly then mix in sliced strawberries. Pour over cream cheese layer and spread for even layer. Refrigerate at least 4-5 hours or until gelatin is set.
Nutrition Facts : Calories 347 kcal, Carbohydrate 38 g, Protein 4 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 54 mg, Sodium 281 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
STRAWBERRY PRETZEL SALAD
What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors - salty-sweet, tangy and tart - are layered together for the perfect dessert with a hometown feel.
Provided by Food Network Kitchen
Categories side-dish
Time 5h20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
- Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
- Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
- Slice into squares and serve cold.
PRETZEL STRAWBERRY BARK
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 pieces are melted. Remove from heat; stir until smooth. Stir in 1 cup pretzels. Spread into prepared pan; top with strawberries and remaining pretzels (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 161 calories, Fat 8g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 126mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY-PRETZEL SNACK MIX
Just slightly sweet and salty with a little tang from the strawberries-any leftovers of this colorful snack mix can easily be packed into a school lunch box (if there are leftovers!).
Provided by Food Network Kitchen
Time 25m
Yield 10 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Toss the graham cereal and pretzel sticks together in a large bowl. Whisk the butter, brown sugar, vanilla and cinnamon in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 10 to 15 minutes, tossing about halfway through.
- Remove from the oven and let cool completely. Toss in the yogurt-covered pretzels and strawberries. Store in an airtight container for up to 3 days.
SALTED CARAMEL PRETZEL BARK
Great party snack!
Provided by katipa
Categories Appetizers and Snacks
Time 2h20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
- Spread pretzels onto the prepared baking sheet.
- Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
- Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 53.4 g, Cholesterol 48.8 mg, Fat 29.3 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 17.8 g, Sodium 559.5 mg, Sugar 32.4 g
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- Pour semi-sweet chocolate chips in one microwave-safe bowl. Chop white chocolate baking bar into small pieces and place in another microwave-safe bowl. Microwave semi-sweet chocolate chips for 1 minute; stir chocolate well. Microwave for another 30 seconds; stir until chocolate is smooth. (If necessary, microwave in additional 15-second increments, stirring between each one, until chocolate is completely melted and smooth.)
- Melt white chocolate by repeating the above process, but microwave for only 15 seconds after the initial 1 minute since white chocolate melts more quickly than regular chocolate.
- Spread about 3/4 of the melted semi-sweet chocolate in a thin layer onto prepared baking sheet, forming a rough rectangle that measures about 9- by 12-inches. Dollop the melted white chocolate on top. Spoon the remaining semi-sweet chocolate onto the centers of the white chocolate dollops. Use a toothpick to swirl the semi-sweet and white chocolates together.
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