Strawberry Pretzel Bars

it always feels a little sacrilegious to use perfectly in-season strawberries in rxps but this one was worth it! per the comments: macerated the berries (tho the texture def suffered a little; pitfalls of CSA berries), lowered the sugar in the filling just a tad, and used reduced-sugar preserves from TJs. delish!

This is delicious even when made gluten-free and dairy-free! I used Kinnikinnick S'moreables graham crackers, Glutino pretzel sticks, Kite Hill almond milk cream cheese, and Califia Farms heavy whip cream. Also, 2/3 of the recipe fits well in a 10x10" pan.

Also maybe next time I'll skip whipped cream and thin cream cheese with a tiny bit of lemon juice and fage Greek yogurt.

Made it for a vegan friend experimented vegan style. Wow! Used vegan butter. Used two cups of canned coconut whipped cream. Used 8 oz tofutti cc. I only used 1/2 cup of powdered sugar. Used Smuckers jam. It was delicious!!!! It was pretty sweet though, and I think it was the Smuckers. I would do it again with a more tart jam. And still cut down the powdered sugar even more. Also would try it with blueberries. It needs plate or napkins for drips, but all in all - do it!

These are fine - though I find the cinnamon weird. Just seems out sync with the other flavors. I thought it was strange when I was making it but included nonetheless - next time I’ll leave it out.

Surprisingly excellent, considering some of the comments. I made one modification, using 1/4 cup rhubarb jam, rather than 1 cup of strawberry jam. I also followed the suggestion of lightly sugaring the slices and letting them leach juice, before blotting with paper towel and adding to the dessert. Everyone loved it. Will definitely make again.

I cut the sugar in the filling by at least half, and skipped the jam altogether. I also sprinkled the strawberry with a tsp of caster sugar and lemon juice to let them shed some liquid while the crust baked and cooled.

Everyone loved them, but it feels like maybe a step is missing? Mine never “set” even after like 12 hours, and had runny strawberry jam layer. The first line mentions gelatin, but recipe does not have any. Should there be gelatin? Or should they be frozen maybe? Taste is great!

This is based on an old Jello recipe, but can be made without the artificial whipped topping. Adjust the sugar in the whipping cream to your taste, add the cream cheese to stabilize the filling. I drain the juice from the sweetened strawberries, add cornstarch & heat. Next time I’m going to try using the jam (with no sugar) because it looks prettier.

I've been making the old school version for years and this one is my new summer favorite. Made it last weekend for my granddaughter and have been eating it for breakfast, lunch and dinner ever since.

I wanted this to be like my family reunion’s treat in Minnesota, but without the jello and Cool Whip. Nope! This version is impossibly sweet. The strawberries disappear under the thick blanket of goo! Why use cream cheese? Why the cups of sugar? The jam? I’m better off with homemade Angelfood, fresh whipped cream, lightly sweetened and good vanilla flavoring, with mounds of the berries.

Several commenters noticed upon the dessert sitting, the strawberries leached juice. If you sprinkle a bit of sugar on the newly cut strawberries, they will leach juice in about 1 hour. Pour off the juice. Then, top the bars as in Step 4 (thus minimizing the flow of juice from the strawberries).

It tastes like bad icing for a not existing cake. Do not attempt, waste of time and money.

I have blueberries from the local growers’s market that I was going to use for cobbler. I made this with them instead. It was a big hit.