A colleague of mine has recently been bringing in these delicious salted pretzel tiffins from Tesco – you know, the little bite-sized ones you usually find in party bags? They’re absolutely amazing! Inspired by how good they are, I decided to try making something similar myself. After a bit of searching on Google, I stumbled upon this fantastic recipe, which I've made a few tweaks to.
Ingredients (for base):
200g dark chocolate
2 tablespoons golden syrup
100g butter
125g digestive biscuits
135g salted pretzels
salted caramel (either make your own or Tesco do a jar/bottle of it)
Ingredients (for topping):
200g milk chocolate
2 teaspoons golden syrup
25g butter
2 tablespoons whole milk
Method:
1. Line a 20 x 20 baking tin (like a brownie tin, preferably non-stick) with baking parchment. I also spray the sides with that oil spray or non-stick baking spray if you have it.
2. Either in the microwave (but do short bursts) or over a pan of simmering hot water melt the dark chocolate, golden syrup and butter.
3. While the chocolate is melting - use a food processor or a bag and rolling pin and smash up the digestive biscuits.
4. Similarly with the pretzels bash them up too but leave some chunky bits.
5. Once the chocolate is melted, dump in the digestive crumbs and the pretzel crumbs and mix until all coated in the chocolate.
6. Tip into the baking tin and smooth out so even.
7. This step is purely optional but I got a jar of salted caramel and a teaspoon and took big dollops and just plopped it into random places and pushed it down into the mix. I think I did about 9 blobs.
8. Set aside to start cooling down.
9. Get a fresh bowl and add the topping ingredients - so milk chocolate, golden syrup and butter and put back above the simmering water.
10. Once melted add the milk and it should go lovely and glossy.
11. Tip over the base mixture in the tin and shake the tin gently from side to side to help the mixture spread. If needed us a spatula/spoon to help it to the edges.
12. Cover with cling film loosely and pop in the fridge.
Ingredients (for base):
200g dark chocolate
2 tablespoons golden syrup
100g butter
125g digestive biscuits
135g salted pretzels
salted caramel (either make your own or Tesco do a jar/bottle of it)
Ingredients (for topping):
200g milk chocolate
2 teaspoons golden syrup
25g butter
2 tablespoons whole milk
Method:
1. Line a 20 x 20 baking tin (like a brownie tin, preferably non-stick) with baking parchment. I also spray the sides with that oil spray or non-stick baking spray if you have it.
2. Either in the microwave (but do short bursts) or over a pan of simmering hot water melt the dark chocolate, golden syrup and butter.
3. While the chocolate is melting - use a food processor or a bag and rolling pin and smash up the digestive biscuits.
4. Similarly with the pretzels bash them up too but leave some chunky bits.
5. Once the chocolate is melted, dump in the digestive crumbs and the pretzel crumbs and mix until all coated in the chocolate.
6. Tip into the baking tin and smooth out so even.
7. This step is purely optional but I got a jar of salted caramel and a teaspoon and took big dollops and just plopped it into random places and pushed it down into the mix. I think I did about 9 blobs.
8. Set aside to start cooling down.
9. Get a fresh bowl and add the topping ingredients - so milk chocolate, golden syrup and butter and put back above the simmering water.
10. Once melted add the milk and it should go lovely and glossy.
11. Tip over the base mixture in the tin and shake the tin gently from side to side to help the mixture spread. If needed us a spatula/spoon to help it to the edges.
12. Cover with cling film loosely and pop in the fridge.
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