Description
Get ready for a delightful dessert bar that’s bursting with bright flavors and fun textures! These Strawberry-Lime Bars feature a creamy, tangy lime cheesecake-like filling that has a wonderful secret – crunchy, salty-sweet toasted pretzel crumbs mixed right in! This unique base is then topped with a vibrant layer of sweet strawberry gelatin packed with fresh berry pieces.
Ingredients
Pretzel Crumb Mixture:
- Finely Crushed Pretzels: 2 cups (from about 6 ounces whole pretzels)
- Sugar: 1/4 cup (from 3/4 cup total)
- Butter, melted: 3/4 cup (1 1/2 sticks)
Lime Cream Cheese Filling:
- Cream Cheese, softened: 2 packages (8 ounces each, 16 oz total)
- Grated Lime Zest: 1 tablespoon (from about 1-2 limes)
- Lime Juice: 1/4 cup (freshly squeezed recommended)
- Vanilla Extract: 1 teaspoon
- Sugar: 1/2 cup (remaining from 3/4 cup total)
- Plus the cooled, toasted Pretzel Crumb Mixture
Strawberry Gelatin Topping:
- Boiling Water: 2 cups
- Strawberry Gelatin: 1 package (6 ounces) – dry powder
- Fresh Strawberries, chopped: 1 pound (about 3 cups chopped)
Instructions
Let’s assemble these unique and delicious Strawberry-Lime Bars! We start by toasting the pretzel crumbs. Preheat your oven to 350°F (175°C).
Prepare Pretzel Crumbs: In a small bowl, combine the 2 cups finely crushed pretzels and 1/4 cup of the sugar. Stir in the 3/4 cup melted butter until the crumbs are evenly moistened. Spread this mixture evenly onto an ungreased 15x10x1-inch baking pan. Bake for 9 to 11 minutes, or until lightly golden brown and toasted. Keep an eye on it to prevent burning. Let the toasted crumbs cool completely on the pan on a wire rack.
Prepare Gelatin Topping: While the crumbs cool, prepare the topping. Carefully pour 2 cups of boiling water into a medium bowl. Add the package of strawberry gelatin powder; stir constantly for about 2 minutes until the gelatin is completely dissolved. Gently stir in the 1 pound (about 3 cups) of chopped fresh strawberries. Cool this mixture slightly, then refrigerate for about 30 minutes while you make the filling – this helps it thicken just a bit so it layers nicely.
Make the Filling: In a large bowl, beat the two packages (16 oz total) of softened cream cheese, 1 tablespoon lime zest, 1/4 cup lime juice, 1 teaspoon vanilla, and the remaining 1/2 cup sugar with an electric mixer until smooth and well blended. Scrape down the sides of the bowl.
Once the toasted pretzel crumb mixture is completely cool, add it to the cream cheese mixture. Stir it in gently with a spatula or spoon until evenly distributed throughout the filling.
Assemble and Chill: Spread this pretzel-cream cheese filling mixture evenly into an ungreased 13×9-inch baking pan.
Carefully pour the slightly thickened strawberry-gelatin mixture evenly over the cream cheese layer. Tilt the pan gently if needed to ensure it covers the surface.
Cover the pan tightly with plastic wrap or foil. Refrigerate for at least 2 hours, or until the gelatin topping is completely firm and set. Longer chilling is also fine.
Serve: To serve, cut the chilled dessert into squares or bars using a sharp knife. Wipe the knife clean between cuts for the neatest appearance. Serve chilled.
