If you’re looking for an indulgent, gooey, chocolatey dessert then you’ve got to try these pretzel millionaires! they have a perfect balance of sweet and salty using salted pretzels! I used these in the biscuit base and on top of the chocolate!
- PRETZEL MILLIONAIRES -
Biscuit base:
- 1 cup vegan butter
- 3/4 cup caster sugar
- 1 cup plain flour
- 1/2 cup salted pretzels
Caramel layer:
- 1 tin (370g) vegan condensed milk
- 1 cup vegan butter
- 2 tbsp maple syrup
- 3 tbsp caster sugar
- 1 tbsp cornstarch
Chocolate layer:
- 2 cups vegan milk chocolate
- 12 salted pretzels
Method:
1. Preheat the oven to 200C and line a square baking tin with parchment paper.
2. Add the vegan butter and caster sugar to a bowl and mix to combine. Blitz the pretzels in a food processor until they turn to crumbs. Add this to the same bowl along with the flour and mix to combine until a dough has formed.
3. Place the dough in the baking tin and squish it down with your hands until it forms a smooth layer on the bottom of the tin.
4. Place in the oven for 20-25 minutes or until golden. Once cooked, set aside.
5. Make the caramel layer by adding the butter, condensed milk, maple syrup, and caster sugar to a saucepan. Place on low heat until the butter has melted and then bring to a boil so that the caramel can thicken. I also added 1 tbsp of cornstarch to help it thicken. Continuously stir so that it doesn’t burn. Boil for around 7 minutes.
6. Pour the caramel on top of the biscuit layer. Be careful as the caramel will be extremely hot! spread it around so it forms a smooth even layer.
7. Place the tin in the freezer for 1 1/2 hours (or the fridge for at least 3) so that the caramel can set.
8. Place the chocolate in a microwave-safe bowl and melt in 35-second bursts, stirring in between until melted. Pour the melted chocolate on top of the caramel layer, add some more salted pretzels on top, and place back in the freezer for at least 1 hour before cutting into 12 squares. Enjoy!
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