sweet and salty summer dessert

Steve & I were invited over for a little BBQ with some friends recently & it was my job to bring the dessert.  Ever since I had that pretzel ice cream cone from Springers in Stone Harbor, I’ve  been craving that sweet & salty combination so I cruised Pinterest & was inspired by this combination.

Since I only needed to make 6 servings I decided to join the dessert jar trend & create these sweet treats in half pint wide mouthed jars I bought at Meijer.  I also needed to used gluten free pretzels & heard that Synder’s brand was the best & I have to agree.  They were also super crunchy!

Here’s what you’ll need to make 6 jars (double if you want to make in a 9×13 dish):

4 ounces of crushed pretzels

1/3 cup melted butter

2 tablespoons sugar

4 ounces cream cheese

1/2 cup powdered sugar

8 ounces heavy whipping cream

raspberries and blackberries 

Crush the pretzels. (I did this the old fashioned way, however I’m considering finally caving into adding a food processor to my kitchen tools.)  Add melted butter & 2 tablespoons of sugar to the crushed pretzels & mix.  Place pretzel mixture in the jars & bake at 400 for 7-10 minutes.  Let cool.

Whip cream cheese & powdered sugar until smooth.  Add whipping cream & continue to beat until fluffy.  Do not over beat.  Spoon cream mixture onto pretzel crust.  Top with raspberries and blackberries or your favorite fruit & enjoy!

These jars fit perfectly into my 9×13 dish which made them a cinch to cover & transport.  They were a big hit & now I’m dreaming up other desserts I can make in these great little jars.

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