Chocolate Strawberry Pretzel Cookies Food

STRAWBERRY AND CHOCOLATE JIGGLE-FLUFF PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool.
• In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar, cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
• Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
• Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving.

CHOCOLATE-STRAWBERRY PRETZEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

STRAWBERRY PRETZEL CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
• Combine crushed pretzels and butter in a mixing bowl and stir to combine.
• Place the pretzel mixture in the base of a 9-inch (23-cm) springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.
• Bake for 10 minutes. Let cool to room temperature.
• Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
• Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
• Add in the whipped cream until batter is thick and smooth.
• Pour the mixture into the 9-inch (23-cm) springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for 30 minutes.
• Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for 3 minutes, or until gelatin has dissolved. Remove from heat.
• Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
• Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
• Enjoy!

CHOCOLATE STRAWBERRY CRUNCH ICEBOX CAKE

Steps:

• Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.
• Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.
• Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.
• Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.

CHOCOLATE COVERED PRETZELS

Steps:

• Melt chocolate and cream in double boiler over low heat, stirring constantly.
• Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

STRAWBERRY HOT CHOCOLATE WITH CHOCOLATE PRETZEL DIPPERS

Steps:

• For the pretzel dippers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl, and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Spoon the melted chocolate over the pretzels leaving a 2-inch handle at the top. Transfer to the prepared baking sheet and refrigerate until the chocolate has set, about 30 minutes. Store in an airtight container at room temperature.
• For the hot chocolate: In a blender, combine the almond milk, cocoa powder, agave and strawberries. Blend until smooth. Transfer to a medium saucepan and add the chocolate chips. Heat over medium heat, stirring occasionally, until the mixture is smooth and the chocolate has melted, about 8 minutes.
• Pour the hot chocolate into 4 mugs and serve the dippers alongside.

PRETZEL STRAWBERRY BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 pieces are melted. Remove from heat; stir until smooth. Stir in 1 cup pretzels. Spread into prepared pan; top with strawberries and remaining pretzels (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

CHOCOLATE COVERED STRAWBERRY TURKEY TREATS

Steps:

• Place the chocolate candy melts in a small microwave-safe bowl. Microwave on high in increments of 30 seconds, stirring in between, until the chocolate is completely melted. Allow the chocolate to cool for a few minutes before using as it is easier to work with chocolate that is slightly thickened.
• Cut off the tops of the strawberries and reserve the tops (these will be used for the wattles). Place a strawberry in the bowl of melted chocolate and stir it around with a spoon until it is completely coated. Lift the strawberry up out of the chocolate and allow some of the excess to fall off. Place the strawberry onto wax paper. Repeat with the remaining strawberries.
• Assemble the "eyes". Place two pearl candies side-by-side on the top part of the "face" of the turkey and hold them there for a few seconds, until they stay on their own. Dip the tip of a toothpick in the melted chocolate and dot the center of the pearl candies with the chocolate to complete the eyes. Repeat with the remaining strawberries.
• Make the "feet". Place two orange candy hearts at the bottom where feet would go and hold them there for a few seconds, until they stay on their own. Repeat with the remaining strawberries.
• Make the "beak". Take 6 pieces of the candy corn and cut the yellow and white parts off, so you have just the orange portion remaining. Cut each orange piece into a triangular shape. Dip the tip of a toothpick in the melted chocolate and apply some of the melted chocolate to the backside of a "beak". Place the beak onto the strawberry under the eyes and hold it there for a few seconds, until it stays on its own. Repeat with the remaining "beaks".
• Make the "wattle". Using a sharp paring knife, cut very thin slivers off of the reserved strawberry tops. Drape the strawberry sliver over the beak and gently press it into the chocolate. Repeat with the remaining "wattles".
• Place the turkeys in the freezer for 5 minutes, to allow the chocolate to slightly set. Allowing the chocolate to slightly set at this point helps the candy corn (feathers) stick to the chocolate and strawberry easier.
• Make the "feathers". This is the hardest part but after a little practice, it really is easy. 6 total pieces of candy corn go into the top of each strawberry to make the "feathers", 4 on the top and 1 on each side. With your toothpick, poke four small holes in the very top edge of the strawberry where the 4 top candy corn would go. Gently and carefully press the pieces of candy corn into the holes. I find that this is easiest if you steady the strawberry with your other hand by placing the toothpick in the backside of it as you press the candy corn pieces inches For the remaining 2 side "feathers", you must cut the candy corn at an angle to make them fit more easily into the sides. Make small holes with the toothpick for the side "feathers" and press the candy pieces in as you did with the others. Roll your toothpick around into the melted chocolate and spread a thin layer of the chocolate at the base of the "feathers". This will give some extra support for the candy corn. Hold the candy corn in place for a few moments, until they stay on their own.
• Return the turkeys to the freezer for 15 to 20 minutes, to allow the chocolate to completely set.
• Enjoy!

STRAWBERRY PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees F.
• Mix crushed pretzels, butter, and 1/2 C sugar. Pat into 9"x13" baking dish. Bake at 350 degrees for 8 minutes. Beat cream cheese, 1 C sugar, and Cool Whip together and spread on top of pretzel crust. Dissolve jello in 2 C boiling water. Add strawberries; chill until slightly set. Pour the jello mixture over the cream cheese mixture. Chill until hard.