A Southern Grace: Creamy and Crunchy Pretzel Grape Salad

Creamy and Crunchy Pretzel Grape Salad


Serves 8-10

  • 4 pounds grapes, red or green (or mixture of both)
  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups Snyder’s of Hanover® Pretzels, broken
  • 8 tablespoons butter, melted
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon cinnamon
Wash and dry the grapes, then set aside.
In a large bowl, beat together the cream cheese and sour cream.
Add the granulated sugar and vanilla and mix until combined.
Stir in the grapes.
Mix together the brown sugar, melted butter, cinnamon, and pretzels and spread onto a sheet pan.
Bake at 350 degrees F for 15 minutes, stirring occasionally.
When the pretzels are browned, remove the pan from the oven and break up the clumps; let cool.
To serve, scoop the creamy grapes into a serving bowl and top with the candied pretzels.

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