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Pretzel caramel bars
Makes 10 bars Cakes, Bread and Pastries
Ingredients
- 50g peanuts
- 160g pretzels
- 8 plain, sweet biscuits
- 55g caster sugar
- 90g butter
- 3 tbsp, heaped, peanut butter
For the topping
- 400g tin sweetened condensed milk or ready-made dulce de leche (such as Carnation Caramel)
- sea salt for sprinkling
- 12 pretzels, to decorate
Method
Preheat the oven to 180C/350F/ Gas 4 and line the baking tin with baking paper. To make the base layer, put the peanuts, pretzels and biscuits into a food processor and pulse until chopped. Add the sugar. Melt the butter, add it to the bowl with the peanut butter and mix into the chopped mixture. Press the mixture into the baking tin, bake in the centre of the oven for 10 minutes. Allow to cool.
To make your own dulce de leche, pour a tin of condensed milk into a sterilised jar, screw on the lid and place in a slow cooker. Cover with water at a boil for 8 hours. Alternatively, preheat the oven to 200C/400F/Gas 6. Pour the condensed milk into a glass or ceramic ovenproof dish and place this into a larger baking tray (metal is fine). Fill the tray with boiling water to about halfway up the glass dish. Bake for 1 hour 40 minutes. Once cool, whisk the mixture until it’s ready to use.
Spread dulce de leche over the top of the base layer and sprinkle with sea salt. Place whole pretzels evenly on top, allow the dulce de leche to set, then slice and enjoy.
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