Description
Raspberry Pretzel Dessert Bars are a delightful no-bake treat featuring a crunchy sweet and salty pretzel crust topped with a creamy cream cheese layer and a vibrant raspberry gelatin topping. Perfect for summer gatherings or any occasion requiring a refreshing and easy-to-make dessert.
Ingredients
Scale
Crust
- 2 cups pretzel pieces (about 8 oz)
- ¾ cup granulated sugar, divided
- ½ cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Topping
- 1 package (10 oz) frozen raspberries, thawed
- 1 package (3 oz) raspberry gelatin
- 1 cup boiling water
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper to prevent sticking and make removal easier.
- Make the pretzel crust: In a medium bowl, combine pretzel pieces with ½ cup of the sugar and the melted butter. Mix until pretzels are well coated. Press this mixture evenly into the prepared pan to form the crust.
- Bake the crust: Bake the pretzel crust in the preheated oven for 10 minutes until set and fragrant. Remove from oven and let it cool completely before adding the filling.
- Prepare cream cheese filling: In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, the remaining ¼ cup sugar, lemon juice, and vanilla extract. Mix thoroughly until smooth and well combined.
- Spread filling over crust: Evenly spread the cream cheese mixture over the cooled pretzel crust, creating a smooth layer.
- Make raspberry topping: In a separate bowl, dissolve the raspberry gelatin in 1 cup of boiling water, stirring until completely dissolved. Gently fold in the thawed raspberries.
- Add raspberry layer: Carefully pour the raspberry gelatin and raspberry mixture over the cream cheese layer, spreading evenly.
- Chill to set: Refrigerate the assembled dessert for at least 4 hours to allow the gelatin to fully set and flavors to meld.
- Serve: Once fully chilled and firm, cut into squares and serve cold for a refreshing and delightful dessert experience.
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- Use parchment paper to help lift the bars easily out of the pan.
- For best results, allow the crust to cool completely before adding the cream cheese filling to prevent melting.
- Thaw frozen raspberries fully and drain excess liquid if very watery to avoid soggy topping.
- These bars keep well refrigerated for up to 3 days.
