Ingredients
- 5 cups salted mini pretzels
- 4 tbsp butter, melted
- 1/4 cup maple syrup
Creamy filling:
- 1 block lite cream cheese, softened
- 2 tsp vanilla
- 1/4 cup maple syrup
- 1 container lite cool whip, thawed
Strawberry Compote:
- 5 cups frozen strawberries
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 2 tbsp arrowroot powder (or cornstarch) mixed with 2 tbsp water to make a slurry
- 2 tsp vanilla
Instructions
- Preheat oven to 375F and grease either a 9×9 baking dish or 8×11 baking dish.
- In a food processor, pulse pretzels until large crumbs. Add in melted butter and maple syrup and process until finely ground (but still some small chunks).
- Press into bottom of baking dish and bake for 10 minutes. Let cool completely.
- While baking, make creamy filling. In a food processor, blend together cream cheese, vanilla, and maple syrup until creamy. Pour into a bowl.
- Add defrosted cool whip to bowl, and fold into cream cheese mixture until fully combined.
- Once pretzels are cool, top with cream cheese mixture. Place in fridge for 45 minutes.
- While chilling, making strawberry compote by heating strawberries and maple syrup over medium-high heat in a pan with a lid. It will take about 15-20 minutes for strawberries to totally break down and thicken up. After about 10 minutes, use a potato masher or fork to smash strawberries into compote. Add in lemon juice and arrowroot slurry (arrowroot mixed with water to prevent clumping).
- Stir into strawberries and let continue to thicken until you’ve reached about 15-20 minutes and your compote seems thick enough. Turn off heat and add vanilla. Let cool while cream cheese continues to cool.
- Once jam has reached room temperature, pour over top of chilled pretzel and cream cheese mixture. Chill in fridge for 1.5 hours before serving. Keep in fridge.
- Enjoy!
Category: dessert, snack, summer, pretzelMethod: ovenCuisine: American
