SALTED CARAMEL PRETZEL BAR SLICE
Preparation time 10 mins plus 1 hour cooling Cooking time 30 mins Serves 12
Cooking oil spray, to grease 200g packet salted pretzel twists ½ cup self-raising flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
125g unsalted butter, chopped,
½ cup raw caster sugar 2 free-range egg yolks
1 tsp vanilla bean paste
½ cup prepared caramel sauce
(such as Caramel Top’n’ Fill)
STEP 1 Preheat oven to 170°C fanforced (190°C conventional). Lightly grease a 35 x 12cm loose-bottomed rectangular fluted tart tin with oil. STEP 2 Put 100g pretzels in the bowl of a food processor. Pulse until a fine powder forms. Sift to remove any large pieces. You should have ½ cup (reserve any remaining powder for another use). Mix in flour and spices. STEP 3 Combine butter and sugar in a medium bowl. Using an electric hand mixer, beat for 3 minutes, or until light and fluffy. Beat in yolks and vanilla.
STEP 4 Fold flour mixture into creamed mixture until a dough forms. Press into base of prepared tin, extending up the sides slightly.
STEP 5 Roughly chop remaining pretzels. Drizzle caramel sauce over dough, then top with pretzels, pressing down lightly.
STEP 6 Bake for 30 minutes, until golden and firm to touch. Cool in tin for 1 hour before slicing.
Sweet, salty and crunchy – say hello to your new fave slice