Caramel Apple Pretzel Salad (Print Version)
A creamy caramel apple dessert salad with tart apples, whipped cream cheese filling, and buttery sugared pretzels for salty crunch.
# Ingredients:
For the pretzel crunch
01 -
2 cups (90 g) small pretzels, roughly chopped
02 -
1/2 cup (55 g) chopped pecans
03 -
1/2 cup (105 g) packed light brown sugar
04 -
6 tablespoons (85 g) unsalted butter, melted
05 -
1/4 teaspoon fine salt
For the caramel apple cream
06 -
8 oz (225 g) cream cheese, softened
07 -
1/2 cup (160 g) thick caramel sauce, plus more for drizzling
08 -
1 teaspoon vanilla extract
09 -
8 oz (225 g) frozen whipped topping, thawed
10 -
4 cups (520 g) diced Granny Smith or Honeycrisp apples, about 3 large apples
11 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Stir the chopped pretzels, pecans, brown sugar, melted butter, and salt together until evenly coated.
02 -
Spread the pretzel mixture in an even layer and bake for 7-8 minutes, until bubbling at the edges. Cool completely on the pan, then break into small clusters.
03 -
Beat the softened cream cheese in a large bowl until smooth. Beat in the caramel sauce and vanilla, then fold in the whipped topping until no streaks remain.
04 -
Dice the apples into bite-size pieces. Toss with lemon juice, then drain off any liquid that collects in the bowl.
05 -
Fold the apples into the caramel cream. Right before serving, fold in about three-quarters of the pretzel crunch.
06 -
Spoon into a serving bowl. Top with the remaining pretzel crunch and a drizzle of caramel sauce. Serve chilled.
# Notes:
01 -
Best served the same day the pretzels are folded in.
02 -
Keep the pretzel crunch separate if making ahead.
03 -
Use firm apples so the salad stays crisp.