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Salted Caramel Pretzel Slice

Upgrade your snack game with this recipe for a salted caramel pretzel slice. Layers of chocolate, pretzels and smooth caramel adorn a buttery shortbread base.

From the book

Introduction

When I think of snacking on something simple but salty, I always think of pretzels. I know typically people would think of crisps, but I just loooove a pretzel. Combining sweet and salty by putting together salted caramel sauce and pretzels is the absolute dream! A shortbread base, pretzels, salted caramel topping and more… what could be better?

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Ingredients

For the base:
100g caster sugar
200g unsalted butter
275g plain flour
Pinch of salt
50g salted pretzels
For the caramel:
250g white granulated sugar
75ml water
60g unsalted butter
200ml double cream
1 tsp vanilla extract
½ tsp sea salt
For the decoration:
50g milk or dark chocolate, melted
50g salted pretzels

Essential kit

You will need: a stand mixer with paddle attachment and a deep, 23cm square tin.

Method

Prep time: 45 minutes. Bake time: 20-25 minutes. Set time: 3 hours. Lasts: 1+ week, in a fridge or at room temperature.

Preheat the oven to 180°C/160°C fan and line a deep, 23cm square tin with parchment paper.

First make the base. Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth. Mix in the flour and salt until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed. Firmly press the mixture into the base of the tin and press the pretzels on top. Bake for 20–25 minutes until pale golden on top. Remove from the oven and set aside while you make the caramel.

Put the sugar and water into a large pan and place over a low heat until the sugar has dissolved. Once the sugar has dissolved, turn the heat up and stop stirring. Wait for the mixture to boil to an amber colour (this can take 5–10 minutes).

Take the mixture off the heat, add the butter and stir until it has melted. Slowly pour in the cream, stirring all the time, then bring the mixture back to the boil and bubble for at least a minute. Remove from the heat, add the vanilla and sea salt and whisk until smooth, then pour the caramel onto the base and leave to set for 1 hour in the fridge.

Once the caramel has set, drizzle the melted chocolate over the top, and add the pretzels. Return to the fridge to set again until the chocolate is firm. Divide into 16 portions and enjoy!

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From the book: Jane’s Patisserie: 100 deliciously customisable cakes, bakes, and treats

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