Sweet And Salty Pretzel Crust Food

PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

PRETZEL PIE CRUST RECIPE

Steps:

• Preheat oven to 350 degrees and grease pie dish.
• Crush pretzels until fine in a food processor or by hand using a sealed bag and a mallet.
• In a medium mixing bowl, melt butter.
• Fold pretzels and brown sugar into the melted butter.
• Transfer to pie dish. Press using a measuring cup or drinking glass pushing the base of the crust to create a slight wall.
• Bake 10 minutes. Cool before filling.

SWEET AND SPICY PRETZELS IN A JAR

Steps:

• Preheat oven to 325F
• Line a baking sheet with parchment paper or a silicone baking mat.
• Place the pretzels in a large bowl.
• Melt the coconut oil and stir in the hot sauce.
• Pour over the pretzels. Stir to coat.
• Mix the sugar and cinnamon together and then sprinkle over the pretzels, stirring to coat.
• Turn the pretzels out onto the baking sheet and distribute in an even layer.
• Bake for 10 minutes until the coconut oil has absorbed.
• Allow to cool completely before storing.

SWEET AND SALTY PRETZEL CRUST

Steps:

• 1. Crush pretzels in a food processor until they are finely crushed. (I actually like them when they are a little bigger as shown in my picture as the crunch is better).
• 2. Mix together crushed pretzels, brown sugar and butter until well combined.
• 3. Form into a 9-inch pie plate and all up the sides as well
• 4. Bake at 350* for 10-12 minutes or until lightly browned.
• 5. ***Let crust cool for and hour or until COMPLETELY cool before you fill it*** Fill with your favorite dessert recipe! I have also included Candy Bar Pie as a recipe I make with this crust often.

PRETZEL BROWNIES

Steps:

• Preheat oven to 350F/180C and line an 8-inch square pan with foil so that it hangs over each side.
• In a small bowl combine the crushed pretzels, brown sugar, baking soda, and flour. Mix in melted butter so everything is evenly moistened. Place into prepared pan and use the palm of your hand to pack tightly. Bake for 5-8 minutes, until lightly golden brown. Prepare brownie batter while the crust is baking.
• Preheat your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily.
• In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
• Take off of heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
• Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product. Gently press in the chopped piece of peanut butter cups.
• Pour into prepared pan and bake 25-35 minutes. Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting. Cutting the crust will be messy. Store in an air-tight container on the counter for up to 4 days.

SWEET & SALTY PRETZEL BROWNIES

Steps:

• You'll need a 9 inches square baking pan lined with nonstick foil to extend about 2 inches above opposite ends of pan.
• Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth.
• Remove from heat; stir in cracker crumbs(you should have about 2 cups) and milk until blended.
• Fold in 2 cups of pretzels.
• Spread evenly in prepared pan. Lay remaining pretzels on top leaving space between.
• Cover and refrigerate at least 1.5 hours or until firm.
• Lift foil by end onto cutting board. Cut into 6 strips then cut each strip into 6 squares.
• Enjoy!

SWEET LIME PIE WITH SALTY PRETZEL CRUST

Steps:

• Preheat the oven to 350°F.
• Put pretzels into a blender and blend until fine crumbs form, about 30 seconds.
• Transfer to a bowl, add butter and 4 teaspoons of the honey and mix until well combined.
• Press crumb mixture into bottom and sides of a 9-inch pie plate, leaving a 1/2-inch rim around the top.
• Bake until just crisp and golden, about 10 minutes.
• Set aside to let cool completely.
• Put 1/2 cup water and gelatin into a small pot and set aside until the gelatin has absorbed the water, about 5 minutes.
• Gently heat over low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes. Set aside.
• In a large mixing bowl, whisk together yogurt, remaining 1/2 cup honey, lime juice and zest.
• Stir warm gelatin mixture into yogurt mixture then immediately pour filling into prepared pie crust.
• Refrigerate until chilled and set, about 3 hours.
• Beat heavy cream with an electric mixer until soft peaks form.
• Add powdered sugar and continue to beat until stiff peaks form.
• Slice pie and serve topped with dollops of whipped cream and lime slices.

STRAWBERRY PRETZEL JELLO SALAD

Steps:

• Mix your jello with 1.5 cups of boiling water. Stir for 2 minutes till totally dissolved.
• Add in the 1/2 cup of cold water. Stir together and allow to cool completely to room temperature.
• Preheat the oven to 350 degrees.
• In a medium sized bowl, combine your crushed pretzels, butter, sugar and brown sugar.
• Press the mixture evenly into the bottom of a greased 9x13 pan.
• Bake for 10 minutes. Remove from the oven and allow to cool completely.
• Beat your cream cheese and sugar together for 3 minutes, until smooth. Make sure to scrape down the edges with a rubber spatula as you mix.
• Carefully fold in the cool whip .
• Spread the cream cheese mixture over the pretzel crust. Make sure to spread it all the way to the edges and corners, creating a seal, so the jello doesn't leak through. Place in the fridge for 30 minutes.
• Place your strawberries over the top of the cream cheese mixture.
• Carefully and very slowly pour the jello over the strawberries and place the pan in the fridge. (It can be helpful to pour it over a spoon to make it slower)
• Chill for 4 hours, or overnight, until the jello is completely set.
• Slice and serve with cool whip on each slice if desired.

PRETZEL PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the brownies out after baking.
• To make the pretzel crust: In a medium bowl, mix crushed pretzels and sugar. Add melted butter and mix until evenly moistened. Place in prepared pan and bake for 8-10 minutes until golden. Set aside to cool before adding brownie batter.
• To make the brownies: In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20- to 30-second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally, until melted). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Add flour and salt and fold, using a rubber spatula, just until combined. Fold in pretzels.
• Pour batter into prepared pan and smooth the top. Spoon dollops of peanut butter on top of brownie batter (small ones, so they won't sink). Then, using a knife or skewer, gently swirl the two batters together to get a marble effect. Top with some more pretzels if you like. Bake for 20 minutes, until the edges are set but the center is still very soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out moist, not dry. While still in the pan, place brownies on a wire rack to cool completely, then refrigerate until completely set for easy cutting. Lift brownies out of the pan using parchment paper and cut into squares.
• Store brownies at room temperature or in the fridge in an airtight container for up to 3 days.

KEY LIME PIE WITH SALTY SWEET PRETZEL CRUST

Steps:

• FOR THE FILLING:
• In a large bowl add the sweetened condensed milk.
• With either a whisk or hand mixer begin whipping on low speed adding one egg yolk at a time and incorporate into the condensed milk before adding next egg. Keep adding until all egg yolks are added and incorporated.
• Add in 1/2 cup fresh squeezed key lime juice and mix on medium high speed for about 5 minutes until mixture looks thick.
• Cover and refrigerate.
• FOR THE PIE CRUST:
• Preheat oven to 350° F
• Finely crush pretzels with a mini food processor or crush by hand with a rolling pin in a ziplock bag until you have a cup and a half.
• Pour into a bowl and add 1/4 cup brown sugar and 8 Tablespoons of melted butter.
• Mix until all the butter is soaked and the pretzels are moist.
• Pour mixture into a 7-9" pie pan. You may not need all the pretzel mixture depending on the size of your pie pan.
• Smash down the mixture with your hands firmly (or a flat bottomed object like a measuring cup) until the mixture is firmly and evenly distributed on the bottom and sides of the pan.
• Bake at 350° F on middle rack for 8-10 minutes
• Cool crust for 10 minutes.
• Leave oven on 350° F.
• FOR THE WHIPPED CREAM:
• With a stand mixer, hand mixer, or whisk pour in 1 cup very cold heavy whipping cream and 1 teaspoon vanilla bean paste (or extract.)
• Begin whipping on low speed and slowly increase speed as the cream thickens.
• When the cream begins to form soft peaks add 1 Tablespoon sugar and finish whipping until cream forms stiff peaks.
• Don't over whip or you will have a bowl full of butter.
• Transfer to a container with a lid and refrigerate until ready.
• When the crust has cooled (it's okay if it feels slightly warm) add the key lime filling and smooth out evenly.
• Bake on middle rack at 350° F for 13-15 minutes. Middle should be jiggle a bit.
• Cool on wire rack then transfer to refrigerator until chilled at least 3 hours.
• Garnish with lime zest (optional) and whipped cream.