Ingredients

• cooking spray
• 3 cups fresh strawberries
• 2 tablespoons cornstarch
• 1 cup white sugar
• 6 cups pretzels
• 1 cup unsalted butter
• 7 tablespoons light brown sugar
• 2 8-ounce) packages cream cheese
• 1 teaspoon vanilla extract
• 0.5 teaspoons lemon zest
• 1 teaspoon fresh lemon juice
• 1/2 cup , plus 1 1/2 tablespoons all-purpose flour
• 1 large egg

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 9x9-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 opposite sides; set aside.
3. 3 Cook strawberries, cornstarch, and 1/2 cup white sugar in a saucepan over medium heat, stirring often, until strawberries break down slightly and mixture is thickened, 6 to 8 minutes. Remove from heat, and let cool to room temperature, about 45 minutes.
4. 4 Meanwhile, place miniature pretzels into a food processor, and process until finely ground, about 45 seconds. Transfer to a large bowl, and stir in 3/4 cup melted butter and 4 tablespoons light brown sugar until well combined.
5. 5 Press 2 1/2 cups of the pretzel mixture evenly into the prepared baking pan; use a flat-bottomed drinking glass or measuring cup to form a compact, even layer. Set remaining 1/2 cup pretzel mixture aside.
6. 6 Bake crust in the preheated oven until slightly crisp and browned, about 12 minutes. Let crust cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F (163 degrees C).
7. 7 Meanwhile, beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 1 minute. Add vanilla, lemon zest and juice, 1 1/2 tablespoons flour, and remaining 1/2 cup white sugar; beat on medium-low speed until combined, about 15 seconds. Scrape down bottom and sides of bowl, add egg, and beat on medium-low speed until combined, about 15 seconds. Set aside at room temperature until ready to use.
8. 8 Spread mixture over cooled crust in an even layer. Spread cooled strawberry mixture evenly over top of cream cheese mixture.
9. 9 Stir remaining 1/2 cup flour, 1/4 cup melted butter, and 3 tablespoons light brown sugar into reserved 1/2 cup pretzel mixture until flour is fully combined; sprinkle evenly over strawberry mixture (it is okay if some strawberry peeks through). Bake in the preheated oven until top is golden brown and filling is almost set but has a slight jiggle in center, about 30 minutes.
10. 10 Let cool completely in the pan on a wire rack at room temperature, about 3 hours. Using parchment paper as handles, remove from pan and cut into 12 bars.

Nutrition per serving