Strawberry Toffee (Print Version)
# Ingredients:
01 -
8 oz cream cheese, softened.
02 -
½ cup sugar.
03 -
1 tsp vanilla extract.
04 -
8 oz whipped topping.
05 -
1 cup pretzels, chopped.
06 -
½ cup pecans, chopped.
07 -
¾ cup brown sugar.
08 -
¾ cup melted butter.
09 -
2-3 cups strawberries, washed and diced.
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
Wash and dice the strawberries, then set aside.
03 -
In a bowl, mix chopped pretzels, pecans, melted butter, and brown sugar to form a toffee-like mixture. Spread it evenly on a parchment-lined cookie sheet.
04 -
Bake the toffee crunch for 7-9 minutes or until golden brown, then let it cool.
05 -
In a large bowl, beat the cream cheese, sugar, and vanilla until fluffy. Fold in the whipped topping gently.
06 -
Add the diced strawberries and the cooled toffee crunch to the cream cheese mixture. Fold gently until combined.
07 -
Serve immediately and enjoy!.
# Notes:
01 -
This dessert is best served fresh for maximum crunch.
02 -
Toffee crunch can be made ahead and stored in an airtight container.