Sweet And Salty Pretzel Cakes Recipe By Tasty Food

LEMON PRETZEL DESSERT

Steps:

• Preheat oven to 375°.
• Crush pretzels into small pieces using a food processor.
• In a medium bowl, add pretzels, vanilla, brown sugar, and flour. Stir until combined.
• Melt butter and add to the pretzel mixture. Stir until combined.
• Spread mixture into a 9x13 baking dish, reserving ½ cup for the topping. Press mixture into an even, smooth layer.
• Bake for 10 minutes and let cool completely.
• In a medium bowl, beat cream cheese until smooth then add powdered sugar. Beat until combined then add cool whip and mix until just combined.
• Once the crust has cooled completely, spread cream cheese mixture over the pretzel layer.
• Top with lemon pie filling and spread evenly.
• Sprinkle remaining pretzel mixture over the top.
• Cover and refrigerate for 4 hours or overnight.

SALTY PEANUT-PRETZEL ICE CREAM CAKE

Steps:

• Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
• Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
• When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
• Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
• After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
• Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
• To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.

SWEET AND SALTY PRETZEL CAKES RECIPE BY TASTY

Steps:

• Make a bain-marie by filling a pot with a little water. Rest a heatproof bowl on the rim of the pot, making sure that the water doesn't touch the bottom of the bowl.
• Cook on a low heat and when the water starts to simmer add the chocolate, butter, and golden syrup to the heatproof bowl and allow it to melt - when it's nearly there, give it a quick stir and take it off the heat.
• Stir the crushed pretzels in to the chocolate mixture.
• Line a muffin tin with muffin cases - if you have the time, you can line each muffin case with 5 pretzels to form a little holder for the mixture. one on the base, and 4 walls, but this isn't totally necessary, the mixture will hold on it's own when set. A single pretzel on top is a fairly good compromise!
• Fill the muffin cases with the chocolate mixture and allow to set in the fridge for at least 1 hour.
• Enjoy!