Description
These Raspberry Pretzel Dessert Bars combine a crunchy, salty pretzel crust with a creamy sweetened cream cheese layer and a luscious raspberry gelatin topping. Perfectly balanced flavors and textures make this no-fuss dessert a crowd-pleaser, ideal for gatherings and summer treats.
Ingredients
Scale
Crust
- 2 cups pretzel pieces (about 8 oz)
- ¾ cup granulated sugar, divided
- ½ cup unsalted butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ¼ cup granulated sugar (from the divided amount)
Raspberry Gelatin Topping
- 1 package (10 oz) frozen raspberries, thawed
- 1 package (3 oz) raspberry gelatin
- 1 cup boiling water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9×13‑inch baking pan with parchment paper to prevent sticking and make removal easier.
- Make Pretzel Crust: In a medium bowl, combine the pretzel pieces, ½ cup of the granulated sugar, and melted butter until well mixed. Press this mixture evenly into the bottom of the prepared pan to form the crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove it and set aside to cool completely to ensure the cream cheese layer doesn’t melt when applied.
- Prepare Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, remaining ¼ cup sugar, lemon juice, and vanilla extract. Mix thoroughly until the mixture is fully combined and smooth.
- Layer Cream Cheese: Spread the cream cheese mixture evenly over the cooled pretzel crust, creating a smooth, even layer.
- Dissolve Gelatin: In a separate bowl, dissolve the raspberry gelatin powder in 1 cup of boiling water, stirring continuously to ensure it is fully dissolved without lumps.
- Add Raspberries: Gently fold in the thawed raspberries to the dissolved gelatin mixture, distributing them evenly without breaking them up too much.
- Add Raspberry Layer: Carefully pour the raspberry gelatin and raspberry mixture over the cream cheese layer, spreading gently to cover it completely.
- Chill Bars: Refrigerate the entire pan for at least 4 hours, or until the raspberry gelatin topping is fully set and firm to the touch.
- Serve: Once chilled and set, cut the dessert into 12 squares and serve cold for the best texture and flavor.
Notes
- Be sure to press the pretzel crust firmly to create an even base that will hold together well.
- Allow the pretzel crust to cool completely before adding the cream cheese layer to avoid melting.
- For a firmer gelatin layer, ensure the raspberry gelatin is completely dissolved in boiling water.
- Use parchment paper for easy removal from the pan without breaking the bars.
- Consume within 3-4 days for best freshness and flavor.
