Salted Caramel Pretzel Slice
A shortbread base, pretzels, salted caramel topping and more... what could be better?
- 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 1/2 tsp sea salt
- For the decoration
- 50g milk or dark chocolate, melted 50g salted pretzels
Preheat the oven to 180C/160C 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!
CUSTOMISE: If you want to cover the caramel completely with melted chocolate instead of drizzling, use 250g melted chocolate and pour over evenly.
Extracted from Jane’s Patisserie by Jane Dunn (Ebury Press, £20) Photography by Ellis Parrinder
