Tasia and Gracia Seger's Easter chocolate and pretzel slice
With a crunchy pretzel base and gooey chocolate topping, this sweet slice is a must-try this Easter. It’s a great way to use up all those leftover chocolate eggs, too.
Note: + chilling time
- 250g Arnott’s Marie biscuits
- 70g salted pretzels
- 160g salted butter
- 2 tbs glucose syrup
- ¾ cup (185ml) sweetened condensed milk
- 500g leftover hollow milk chocolate Easter eggs, broken into small pieces
- 1 tbs instant coffee
- 1 tbs grapeseed oil or canola oil
- Extra pretzels, to decorate
Grease a 24cm (base measurement) square cake pan and line with baking paper. Place the biscuits and pretzels in a food processor and process until coarse crumbs form. Transfer to a heatproof bowl.
Place the butter, glucose syrup and condensed milk in a small saucepan over medium heat. Cook, stirring, for 3 mins or until the butter melts and the mixture is smooth. Pour over the biscuit mixture and stir with a wooden spoon until the mixture is well combined and coated evenly. Spoon the mixture into the prepared pan, pressing down firmly.
Place the chocolate, coffee and oil in a large heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until the chocolate melts and the mixture is smooth.
Pour the chocolate mixture into the pan and smooth the surface. Top with extra pretzels and place in the fridge for 3 hours or overnight or until firm.
Bring the slice to room temperature before cutting into pieces to serve.