Apple Pretzel Salad

A delicious, fall twist on your traditional strawberry pretzel salad! Totally gluten free, refined sugar free, and dairy free option, too!

Made with a buttery pretzel crunchy base, a fluffy, creamy cool whip center, and warm caramelized apple topping!

Serves: 16

Ingredients

Pretzel Base

• 5 cups Gluten-Free Pretzel Twists
• 1/4 cup Butter, Unsalted
• 1/4 cup Pure Maple Syrup

Filling

• 8 oz Cream Cheese, Full Fat
• 1/4 cup Pure Maple Syrup, Or honey
• 2 tsp Pure Vanilla Extract
• 1 whole Cool Whip, 1 tub coconut based or regular cool whip

Apple Compote

• 4 – 5 whole Apple, Fuji, Peeled and sliced
• 3 Tbsp Water
• 1/4 cup Pure Maple Syrup
• 1 Tbsp Lemon Juice
• 1 Tbsp Arrowroot Flour
• 1 tsp Cinnamon, Ground

Process

1. Process pretzels into large chunks, add butter & syrup, process again until crumbled
2. Press down into 9×9 pan and bake 10 minutes @ 375
3. Process cream cheese, syrup, and vanilla until smooth. Then fold in cool whip
4. Spread overtop your cooled pretzel layer and refrigerate while you make the topping
5. On stove top combine apples, water, and syrup. Cover and cook on low about 15 minutes, stirring regularly, until apples are soft
6. Combine arrowroot starch with 2 tbsp of water, then add to stovetop. This will thicken the mixture even more
7. Set aside to cool
8. Once apple compote has cooled to room temp, pour overtop cream layer
9. Freeze for 1 hour, slice, and enjoy!
10. Keep stored in the fridge
11. *can sub vegan butter & cream cheese if dairy free

Apple Pretzel Salad

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 16

Ingredients

Pretzel Base

• 5 cups Gluten-Free Pretzel Twists
• 1/4 cup Butter Unsalted
• 1/4 cup Pure Maple Syrup

Filling

• 8 oz Cream Cheese Full Fat
• 1/4 cup Pure Maple Syrup Or honey
• 2 tsp Pure Vanilla Extract
• 1 whole Cool Whip 1 tub coconut based or regular cool whip

Apple Compote

• 4 – 5 whole Apple Fuji, Peeled and sliced
• 3 Tbsp Water
• 1/4 cup Pure Maple Syrup
• 1 Tbsp Lemon Juice
• 1 Tbsp Arrowroot Flour
• 1 tsp Cinnamon Ground

Instructions

• Process pretzels into large chunks, add butter & syrup, process again until crumbled
• Press down into 9×9 pan and bake 10 minutes @ 375
• Process cream cheese, syrup, and vanilla until smooth. Then fold in cool whip
• Spread overtop your cooled pretzel layer and refrigerate while you make the topping
• On stove top combine apples, water, and syrup. Cover and cook on low about 15 minutes, stirring regularly, until apples are soft
• Combine arrowroot starch with 2 tbsp of water, then add to stovetop. This will thicken the mixture even more
• Set aside to cool
• Once apple compote has cooled to room temp, pour overtop cream layer
• Freeze for 1 hour, slice, and enjoy!
• Keep stored in the fridge
• *can sub vegan butter & cream cheese if dairy free