Strawberry-Pretzel Bars - A Recipe from Bake from Scratch

      If you're not from the Southern or Midwestern regions of the US, you may be unfamiliar with strawberry-pretzel salad, which serves as the inspiration for these bars. Despite having "salad" in the name, there's no need to worry—it's devoid of vegetables or savory dressings. Classic strawberry-pretzel salad includes a crust made of pretzels (and occasionally nuts), a sweet cream cheese layer, and a strawberry gelatin topping. Our adaptation features a slightly caramel-like sweet-salty crust, a light and fluffy citrus-infused filling, and a fresh berry topping.

      Yields 9 to 12 bars.

      **Crust:**

      - 1½ cups (210 grams) finely crushed pretzels

      - ½ cup (113 grams) unsalted butter, melted

      - ⅓ cup plus 1 tablespoon (73 grams) firmly packed light brown sugar

      - 3 tablespoons (24 grams) all-purpose flour

      **Sauce:**

      - 2 cups (340 grams) chopped fresh strawberries

      - ¼ cup (50 grams) granulated sugar

      - 2 teaspoons (4 grams) lemon zest

      - 1 tablespoon (15 grams) cold water

      - 1½ teaspoons (4.5 grams) cornstarch

      **Filling:**

      - 2 (8-ounce) packages (453 grams) cream cheese, softened

      - 1½ cups (180 grams) confectioners’ sugar

      - 2 teaspoons (2 grams) lemon zest

      - 1 teaspoon (4 grams) vanilla extract

      - 2 cups (480 grams) cold heavy whipping cream

      - 1 to 2 drops red gel food coloring (optional)

      - ½ pound (226 grams) fresh strawberries, thinly sliced

      Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with foil, allowing the excess to hang over the edges. Lightly spray the foil with baking spray that contains flour.

      For the crust: In a medium bowl, mix all the ingredients until thoroughly combined. Press this mixture firmly into the bottom of the prepared pan. Bake until firm, around 15 to 20 minutes. Allow to cool completely on a wire rack, then freeze the crust until cold.

      While that cools, prepare the sauce: In a medium nonreactive saucepan, combine strawberries, granulated sugar, and lemon zest, bringing the mixture to a boil over medium-high heat and stirring occasionally until the sugar dissolves. Use a potato masher to crush the berries into small pieces. Stir frequently and cook the mixture until it thickens slightly, which should take about 10 to 15 minutes.

      In a small bowl, mix together 1 tablespoon (15 grams) of cold water and cornstarch until smooth, then stir this into the strawberry mixture. Lower the heat to medium and whisk continuously until it thickens, approximately 2 to 4 minutes. Strain the mixture through a fine-mesh sieve to discard the solids and let it cool completely.

      For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium speed until smooth, roughly 1 minute. Add the confectioners’ sugar, lemon zest, and vanilla, then mix at medium-low speed until well combined, remembering to scrape the bottom and sides of the bowl. Gradually add the cold cream, mixing until incorporated. Scrape the bowl thoroughly before slowly increasing the mixer speed to high, beating until stiff peaks form, which should take 1 to 2 minutes.

      Spread about one-third of the filling (approximately 368 grams) on the cold prepared crust. Add the cooled sauce and food coloring (if using) to the remaining filling and mix briefly at low speed until just combined. Carefully spread this mixture on top of the filling in the pan. Cover with plastic wrap, ensuring it does not touch the filling. Chill until set and cold, for at least 6 hours or overnight.

      Using the overhanging foil as handles, remove the dessert from the pan and top with sliced strawberries just before serving. Store in an airtight container in the refrigerator for up to 3 days.

      We'd love to hear how it turned out!