2016 Recipes-Strawberry Pretzel Bars

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Strawberry Pretzel Bars

[/title][fusion_text]Week of April 11th-15th 2016

FOR THE CRUST:

  • 2 1/2 cup pretzels

  • 1/2 cup pecans

  • 1/2 cup granulated sugar

  • 3/4 cup unsalted butter, melted

FOR THE TOPPING:

  • 2 packages (8 ounce each) cream cheese, softened

  • 1 can (14 ounce) sweetened condensed milk

  • 1 Tablespoon lemon juice

  • 1 container (8 ounce) Cool Whip, thawed

  • 4 cup sliced, fresh strawberries

In a large food processor add pretzels, pecans and sugar. Pulse a couple times until pieces are broken and combined (not fine crumbs). Add in melted butter and mix with a fork. Press mixture into the bottom of a 13×9-inch baking dish. Set aside. In a large mixing bowl, beat together the cream cheese, condensed milk and lemon juice. Beat for about 4-5 minutes, scraping down sides as necessary. Should be fluffy and smooth. Fold in Cool Whip until fully combined. Spread over pretzel crust. Top with sliced strawberries. Refrigerate for 4 hours or overnight. ENJOY!

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