Pretzel Caramel Shortbread

baking, shortbread, traybake

Wow, this is a traybake of dreams!  Imagine this… buttery shortbread, goey caramel, salty pretzels, and a drizzle of chocolate.  They all combine in this recipe to make a delicious treat.  Caramel shortbread (or millionaire’s shortbread as I knew it growing up) can be really sweet, but the pretzels stop this becoming too sickly. Make it yourself if you don’t believe me!

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To make a standard size traybake, line a tin with baking paper and get started on the shortbread.  You’ll need:

  • 200g softened butter
  • 100g caster sugar
  • 300g plain flour
  • a pinch of salt

Preheat the oven to 160 C.  Beat the butter with a handheld whisk or freestanding mixer until creamy, then beat in the sugar until light and fluffy.Add in the flour and salt and stir with a spoon or spatula until crumbly.  Now tip the crumbs into the lined baking tin and press it in with your knuckles, until you have an even layer.  Prick it all over with a fork and bake for around 25-30 minutes until golden.

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While the shortbread is cooling you can make the caramel layer.  You’ll need:

  • 397g tin of condensed milk
  • 3 tablespoons golden syrup
  • 80g soft brown sugar
  • 100g unsalted butter

Pop all the ingredients in a pan over a low heat and stir constantly until it boils.  This will be a slow process so be prepared to be there for a while.  Keep stirring while it bubbles away and turns a darker caramel colour and thickens, probably about 15 minutes.  Pour it over the shortbread base.

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Now all you need to do is top it.  You’ll need about 50g of small salted pretzels, and 50g of milk chocolate, gently melted in the microwave.  Gently lay the pretzels size by side on top of the caramel, until it’s covered.

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Now all you need to do is get the chocolate on!  I put mine in a piping bag but you could easily use a fork to drizzle it on top. It will take a good couple of hours to set so pop it in the fridge and try really hard not to think about it.

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Once it’s lovely and set it’s time to tuck in!  It should lift easily out of the tin with the baking paper.  Use a large knife to slice into squares or chunks, whatever you fancy.  I really hope you enjoy this recipe.  I find the combination of shortbread, caramel and salty pretzel totally irresistible. So much so I had to give it all away so I didn’t eat any more….

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