The original version of this dessert has been around for years and years. I was first smitten with the salty, buttery pretzel crust. Who wouldn’t be with that combo??!? Since I’m not a huge fan of jello, I decided to change-up the classic a bit but still leave a satisfying combo of sweet and salty.
The crust was just as delicious and addictive as I remembered. Crunchy, salty, buttery, divine! Next we move on to the filling. This airy and light strawberry cream cheese goodness adds just the right amount of sweetness to its sturdy counterpart. If you like sweet and salty, there is a little bit of heaven for you in every bite. And the heath bar you ask? No real reason for adding this garnish other than it’s delicious on everything and I can’t get enough of it. Toffee not your thing, add mini chocolate chips, dark chocolate shavings, or another dollop of whipped cream might be more your style.
Strawberry Pretzel Bites
Adapted from allrecipes.com
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 2 tbsp granulated sugar
- 1 – 8 oz package cream cheese, softened
- 1 – 8 oz container cool whip, thawed
- 1 – 8 oz package frozen stawberries, thawed and pureed
- 3/4 cup granulated sugar
- 2 large or 15-18 mini Heath candy bars, chopped
1. Preheat oven to 350 degrees. Cut strips of parchment paper about an inch wide and 4 inches long. Make sure strips are long enough to line a mini muffin tin with enough at the top to help pull out the dessert once finished.
2. In a bowl, combine pretzels, butter, and 2 tbsp sugar. Scoop out filling using a tablespoon, press mixture into measuring spoon with the palm of hand until packed. Drop mixture into mini muffin tin. Using the back of a teaspoon, firmly press mixture into mini muffin tin. Can leave mixture flat, or create a small well in the middle for filling.
3. Bake for 6-8 minutes. Remove from oven and allow crust to cool.
4. In a large bowl, cream together cream cheese and sugar until well combined, about 3-4 minutes. Using a rubber spatula, fold in cool whip. Slowly add strawberry puree until desired strawberry flavor is reached.
5. Using a large round baking tip, pipe mixture to the top of each mini muffin tin. Place muffin tin in refrigerator to chill for 3-4 hours. Garnish with chopped Heath bar and serve chilled.
- I used a Giant Round Pastry Tip from Bake it Pretty
- I used frozen strawberries for the convenience factor. Fresh would be delicious!
- I didn’t puree my strawberries all the way. I prefer small pieces of strawberry in the filling mixture. Feel free to strain the strawberry puree and only use the juice, as well.
- Desserts are best served chilled
- Store in refrigerator for up to 3 days