Strawberry pretzel salad

Indulge in the perfect blend of sweet, salty, and crunchy flavors with this delightful Strawberry Pretzel Salad. A must-try culinary delight!

Ingredients:

• 12 tablespoons unsalted butter
• 4 cups mini pretzels
• 140g honey graham crackers (about 10 whole crackers)
• 2 tablespoons packed light brown sugar
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons powdered unflavored gelatin
• 1 cup chilled heavy cream
• Three 8-ounce packages cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 teaspoons vanilla extract
• 1/4 teaspoons kosher salt
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• Two 3-ounce packages strawberry gelatin
• 1 1/2 cups boiling water
• 340g strawberries—stemmed, hulled and sliced 1/4 inch thick

Instructions:

1. Preheat the oven to 375°. Melt the butter in a small saucepan over medium heat until it turns brown and has a nutty aroma, which should take around 5 minutes. Transfer the browned butter to a small bowl and allow it to cool slightly.
2. In a food processor, combine pretzels, graham crackers, brown sugar, and salt. Pulse the mixture until it forms fine crumbs. While the processor is running, slowly add the brown butter until damp crumbs are formed. Press this pretzel crust mixture into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes until the crust sets. Place the baking dish on a wire rack to cool completely.
3. Sprinkle the gelatin over 2 tablespoons of cold water in a small microwave-safe dish. Let it sit for about 10 minutes to soften the gelatin. In a medium bowl, use a hand mixer to beat the heavy cream at medium-high speed until soft peaks form, which should take 3 to 4 minutes.
4. In a large bowl, use a hand mixer to beat the cream cheese with sugar, vanilla, and salt at medium speed until it becomes pale and fluffy, approximately 4 minutes. Mix in the lemon juice and honey until just combined. Microwave the gelatin for 10 seconds, until it turns into liquid. At low speed, beat the gelatin into the cream cheese mixture until well combined. Gently fold in the whipped cream in three additions using a rubber spatula. Spread this mixture over the pretzel crust and refrigerate until it sets, around 1 hour.
5. Fill a large bowl halfway with ice water. In a medium heatproof bowl, whisk the strawberry gelatin in 1 1/2 cups of boiling water until it dissolves. Place the medium bowl in the ice bath and let the gelatin cool until it thickens and becomes syrupy, which should take about 15 minutes.
6. Arrange the strawberries in a single layer over the cream cheese layer. Pour the gelatin mixture over the strawberries. Refrigerate until it is fully set, around 2 hours or overnight. Serve the dessert chilled.

Summary:

• Calories: 9528 kcal
• Fat: 502 g
• Protein: 203 g
• Carbs: 1094 g
• Potassium: 4042 mg
• Magnesium: 468 mg