Preheat your oven to 375 degrees. 

Grease a 9x13 baking dish with coconut oil or butter. Set aside

In a food processor pulse the pretzels into crumbles. Add the maple syrup and butter. Pulse into small clumps. Add water 1 tablespoon as a time and pulse until a dough begins to form.

Press the pretzel mixture into the bottom of the greased 9x13 baking dish. Bake at 375 degrees for 12-15 minutes. The crust will be slightly browned. Set aside to cool.

Process the strawberries in a blender until they are finely chopped.

In a stand mixer whisk the sweetened condensed milk, cream cheese and strawberry gelatin using the whisk attachment until they are smooth. Add the pureed strawberries and whisk together until blended.

In a separate bowl whisk the heavy cream and sea salt on medium high until soft peaks form. Fold the strawberry mixture into the whipped cream mixture until it's folded together. 

Pour the strawberry and cream mixture over the cooled pretzel crust. Freeze for at least 8 hours before serving. 

Prior to serving whisk the heavy whipping cream and sugar together on medium high speed until stiff peaks form. Serve over the bars.

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