A colleague was recently handing around those bite-sized salted pretzel tiffins you sometimes find in Tesco - and they were addictive. That got me thinking: why not try making my own? After a bit of tinkering, this is my version (with some tweaks) - a chewy, crunchy, chocolatey delight with salted caramel and crunchy pretzel bits.
Ingredients:
For the Base:
- 200g dark chocolate
- 2 tablespoons golden syrup
- 100g butter
- 125g digestive biscuits
- 135g salted pretzels
- salted caramel (either make your own or Tesco do a jar/bottle of it)
- 200g milk chocolate
- 2 teaspoons golden syrup
- 25g butter
- 2 tablespoons whole milk
For the Base:
- Line a 20 x 20 baking tin (like a brownie tin, preferably non-stick) with baking parchment. I also spray the sides with that oil spray or non-stick baking spray if you have it.
- Either in the microwave (but do short bursts) or over a pan of simmering hot water melt the dark chocolate, golden syrup and butter.
- While the chocolate is melting - use a food processor or a bag and rolling pin and smash up the digestive biscuits.
- Similarly with the pretzels bash them up too but leave some chunky bits.
- Once the chocolate is melted, dump in the digestive crumbs and the pretzel crumbs and mix until all coated in the chocolate.
- Tip into the baking tin and smooth out so even.
- This step is purely optional but I got a jar of salted caramel and a teaspoon and took big dollops and just plopped it into random places and pushed it down into the mix. I think I did about 9 blobs.
- Set aside to start cooling down.
- Get a fresh bowl and add the topping ingredients - so milk chocolate, golden syrup and butter and put back above the simmering water.
- Once melted add the milk and it should go lovely and glossy.
- Tip over the base mixture in the tin and shake the tin gently from side to side to help the mixture spread. If needed us a spatula/spoon to help it to the edges.
- Cover with cling film loosely and pop in the fridge.
0 comments