2. 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.
3. 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
Gourmet food recipe 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 health
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.
4. Ingredients
• 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
5. PREPARATION INSTRUCTIONS
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.
Source: http://bakingwithbasil.com/2011/06/21/strawberry-pretzel-bites/
