Recette Greek-Style Sheet Pan Salmon by K for Katrine
Strawberry & Pretzel Bars – The Irresistible Sweet & Salty Dessert for Easter!
These Strawberry & Pretzel Squares are an irresistible sweet and salty dessert perfect for any occasion, especially Easter. The combination of crunchy pretzels, sweet strawberries, and creamy cheesecake offers a delightful contrast that’s sure to please your guests. Serve these homemade Strawberry and Pretzel Squares at your next gathering, and watch them vanish quickly!
This recipe was developed in collaboration with 5 ingredients, 15 minutes.
Ingrédients
- 500 ml (2 cups) pretzels, broken into pieces
- 125 ml (1/2 cup) maple syrup
- 2 packs of cream cheese (250 g each), softened
- 500 ml (2 cups) frozen whipped topping (such as Cool Whip), thawed
- 1 pack of SAVOURA strawberries (541 ml), halved
- 80 ml (1/3 cup) melted butter
- 5 ml (1 tsp) vanilla extract
Préparation
- Preheat your oven to 180 °C (350 °F).
- Grease a 20 cm (8 in.) square baking dish and line it with parchment paper for easy removal.
- Place the pretzel pieces in a resealable bag, remove the air, seal it, and crush them with a rolling pin until you have fine crumbs.
- In a mixing bowl, combine the crushed pretzel crumbs, melted butter, and 45 ml (3 tbsp) of maple syrup. Mix well.
- Press the crumb mixture firmly into the bottom of the prepared baking dish and bake for 10 to 12 minutes. Allow to cool completely on a wire rack.
- In another mixing bowl, whip the softened cream cheese with the remaining maple syrup and vanilla extract until smooth and creamy.
- Gently fold the thawed whipped topping using a spatula until everything is well combined.
- Pour the cream cheese mixture over the cooled pretzel crust, smoothing the surface. Cover with plastic wrap and refrigerate for at least 4 to 5 hours or until set.
- When ready to serve, top the squares with halved strawberries. Carefully unmold and cut into 16 squares.
