Strawberry Pretzel Bars
Ingredients
- cooking spray
- 3 cups fresh strawberries
- 2 tablespoons cornstarch
- 1 cup white sugar
- 6 cups pretzels
- 1 cup unsalted butter
- 7 tablespoons light brown sugar
- 2 8-ounce) packages cream cheese,
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 cup, plus 1 1/2 tablespoons all-purpose flour
- 1 large egg
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Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 9x9-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 opposite sides; set aside.
- Cook strawberries, cornstarch, and 1/2 cup white sugar in a saucepan over medium heat, stirring often, until strawberries break down slightly and mixture is thickened, 6 to 8 minutes. Remove from heat, and let cool to room temperature, about 45 minutes.
- Meanwhile, place miniature pretzels into a food processor, and process until finely ground, about 45 seconds. Transfer to a large bowl, and stir in 3/4 cup melted butter and 4 tablespoons light brown sugar until well combined.
- Press 2 1/2 cups of the pretzel mixture evenly into the prepared baking pan; use a flat-bottomed drinking glass or measuring cup to form a compact, even layer. Set remaining 1/2 cup pretzel mixture aside.
- Bake crust in the preheated oven until slightly crisp and browned, about 12 minutes. Let crust cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F (163 degrees C).
- Meanwhile, beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 1 minute. Add vanilla, lemon zest and juice, 1 1/2 tablespoons flour, and remaining 1/2 cup white sugar; beat on medium-low speed until combined, about 15 seconds. Scrape down bottom and sides of bowl, add egg, and beat on medium-low speed until combined, about 15 seconds. Set aside at room temperature until ready to use.
- Spread mixture over cooled crust in an even layer. Spread cooled strawberry mixture evenly over top of cream cheese mixture.
- Stir remaining 1/2 cup flour, 1/4 cup melted butter, and 3 tablespoons light brown sugar into reserved 1/2 cup pretzel mixture until flour is fully combined; sprinkle evenly over strawberry mixture (it is okay if some strawberry peeks through). Bake in the preheated oven until top is golden brown and filling is almost set but has a slight jiggle in center, about 30 minutes.
- Let cool completely in the pan on a wire rack at room temperature, about 3 hours. Using parchment paper as handles, remove from pan and cut into 12 bars.
Source
Original recipe: View Original
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