About a week ago when I was in Tesco buying essentials (nappies, bread, milk), I also came across a packet of salted caramel pretzel tiffin squares. These, of course, also counted as essential so I brought them home for Mr O and I to enjoy and they were glorious. I decided to make a sort of attempt to recreate them and although my version doesn’t have a caramel element they’re still pretty tasty… and very easy.
200g dark chocolate
2 tablespoons golden syrup
125g digestive biscuits
135g salted pretzels
For the topping
200g milk chocolate
2 teaspoons golden syrup
2 tablespoons whole milk
Line a 20cm x 20cm baking dish with greaseproof paper.
Melt together the dark chocolate, syrup and butter in a large heatproof bowl in the microwave. Do this gradually – no more than one minute at a time, stirring after each blast.
Place the digestive biscuits into a freezer bag and smash them with a rolling pin. You want most of them down to crumbs but a few bigger pieces are good. Pour into the dark chocolate mixture and stir. Place the pretzels in the freezer bag and smash with the rolling pin. This time you want coarse chunks. Add to the dark chocolate mixture and stir.
Pour the mixture into the prepared tin and press down into the corners. Set aside.
To make the topping, melt together the milk chocolate, syrup and butter. Again do this gradually in the microwave, stirring after each blast. Then add the milk and mix well. Spread the topping over the base.
Cover with foil or cling film and refrigerate for a couple of hours until completely cold before cutting into squares.
Makes 16 squares