Sweet caramel, salty pretzels and bittersweet chocolate. Probably 3 of my most favourite flavours combined. This is a twist on millionaire’s shortbread and a lovely treat for celebrating father’s day, to let your dad know he's one in a million!
Makes 20 to 25 mini bites, depending on the size of your pretzels.
For the shortbread base you will need:
- 100g unsalted butter
- 50g brown sugar
- 100g plain flour
- 50g pretzels- crumbled
- sea salt
For the caramel filling you will need:
- 100g unsalted butter
- 100g brown sugar
- one 397g tin of condensed milk
...And to decorate:
- 200g bittersweet dark chocolate (55% to 70% cocoa solids)
- 20-25 whole pretzels
1. Pre-heat oven to 195°C/180°C fan/Gas mark 5.
2. Prepare an 18 x 25cm tray bake/mini roasting tin by greasing with a little oil and lining with greaseproof paper.
3. To make the shortbread base, begin by placing the pretzels into a sealable food bag, bash the pretzels with a rolling pin to a fine crumb.
4. Place all the ingredients except the pretzels into a large mixing bowl. Rub in the butter, until the mixture begins to come together to form a dough. Add the pretzels and continue to mix until the dough comes together to form a ball.
5. Press the shortbread into the prepared baking tin, use the back of a spoon to help give a nice smooth surface.
6. Bake the base for 10 to 15 minutes until just turning golden, allow to cool.
7. Whilst the shortbread is baking prepare the caramel. Melt the butter and sugar in a non-stick saucepan over a low heat.
8. Once the butter has melted and the sugar dissolved, pour in the condensed milk. Turn up the heat and bring to the boil, stirring the mixture continuously for a couple of minutes and allow to thicken slightly.
9. Allow the caramel to cool for a couple of minutes then pour over the shortbread. Place into the fridge for 30 minutes to set.
10. Break the chocolate into small pieces, place into a non-reactive mixing bowl and heat in the microwave for 30 second increments, stirring after each burst of heat, until just melted. Alternatively, place the chocolate into a heatproof mixing bowl set over a pan of simmering water until nearly melted, remove from the heat and stir gently until completely melted.
11. Spread the chocolate over the base, tap the tray on the work surface to help the chocolate find its own level.
12. Top the chocolate with the pretzels. The tray bake will be easier to cut if a grid pattern is created with the pretzels, rather than a random scattering.
13. Place the tray back in the fridge for 8 to 10 minutes, until the chocolate has set slightly and is no longer shiny- for a sharp finish the chocolate wants to be set, but not too firm.
14. Use a sharp knife to cut into portions. Use the pretzels as a guide so you have one on top of each slice. Wipe the knife with a cloth between slices to ensure a crumb-free finish.
- Take the butter out of the fridge a couple of hours before you want to bake this and allow it to come to room temperature, this will make mixing the shortbread base much less work.
- For a twist on the recipe why not try white or milk chocolate in place of the dark chocolate. Always buy the best quality chocolate you can afford.
- Different types of biscuits will work well in place of the pretzels too, crumbled digestive or ginger nuts would both make for delicious alternatives.
We would love to see how you use this Elle’s recipe so don’t forget to share your bakes in the Inspiration area and to #Trimcraft when uploading to social media. You can also find Elle on Instagram as @elle_jane_