Desserts · Favorite Recipes ♥ · Hello my name is...

Mama Carp’s Butter Crunch Fluff

Break out your fabulous mini party vessels and wow your guests with this sweet recipe! This recipe is a riff off of a friend of the family, Miss Brittany Bras. Brittany is now gluten free and introduced me to gluten free pretzels. I actually prefer them over regular pretzels. They are more airy and not as salty and as a result I believe they soak up more of the brown sugar buttery goodness from this recipe. No time for layering small party bites? Just present this recipe in a medium glass bowl.


Preheat oven to 350⁰ Prepare baking sheet by covering with parchment paper; set aside.

  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups gluten free pretzel twists
  • 1 cup whole pecans

Put butter and brown sugar in a medium sized pan. Stir and bring to a low boil. When sugar is completely dissolved, add in pretzels and pecans and stir to coat. Immediately spread onto prepared baking sheet. Bake for 7 minutes – do not over bake.  Cool completely.

  • 1- 8 oz. 1/3 less fat  cream cheese – softened
  • 1- 16 oz. lite cool whip- thawed
  • 1- 20 oz. Dole pineapple tidbits- drained
  • ½ cup sugar

Beat cream cheese and sugar until creamed. Fold in whipped cream; add pineapple- chill in refrigerator.

Coarsely chop pretzels and pecans reserving a few whole pretzels for garnish.

Before your guests arrive fill ½ of your small glass vessel with the pineapple fluff. Add a layer of the butter crunch; top with another dollop of pineapple fluff- top with whole pretzel. Chill until ready to serve.

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