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Choc-peanut pretzel slice
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulgent caramel fudge meets salty pretzel crunch for a surprisingly perfect pairing. Must taste to believe!
Ingredients:
  • 250g packet chocolate ripple biscuits
  • 120g pretzel
  • 150g butter, melted
  • 200g block dark chocolate, chopped
  • Extra 50g butter, chopped
  • 0.60 gm sea salt flakes
  • 395g can sweetened condensed milk
  • 59.40 gm brown sugar
  • 50g butter, chopped
  • 260.00 gm crunchy peanut butter
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, leaving 3cm of paper extending above the edges of the pan. In a food processor, finely crush biscuits and half of the pretzels. Add butter and process until mixture is well combined. Press the mixture onto the base of the pan. Chill in the refrigerator for 30 minutes.
  • Preheat your oven to 180C (160C fan-forced).
  • While you're making the Peanut filling, combine condensed milk, sugar, and butter in a heavy-based saucepan over medium heat. Stir constantly for 5 minutes until the mixture begins to thicken. Remove from heat, then mix in the peanut butter. Spread the filling over the prepared base evenly with a spatula. Bake until the top turns golden, for about 10 minutes. Let it cool for 15 minutes before moving on.
  • Combine chocolate and extra butter in a heatproof, microwave-safe bowl. Microwave until smooth, stirring halfway through cooking with a metal spoon.
  • Drizzle chocolate mixture over filling and top with remaining pretzels. Let it stand for 5 minutes, then sprinkle with sea salt. Chill for at least 2 hours until firm. Cut into small squares and serve.

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