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.
- Makes20, pieces
- Cook time10 minutes
- Prep time20 minutes, + chilling time
Ingredients
- 250g Arnott’s Marie biscuits
- 70g salted pretzels
- 160g salted butter
- 2 tbs glucose syrup
- 3/4 cup (185ml) sweetened condensed milk
- 500g leftover hollow milk chocolate Easter eggs, broken into small pieces
- 1 tbs instant coffee
- 1 tbs grapeseed oil
- Extra pretzels, to decorate
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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bring the slice to room temperature before cutting into pieces to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute grapeseed oil for canola oil.
Tasia and Gracia Seger's Easter chocolate and pretzel slice
- Makes20, pieces
- Cook time10 minutes
- Prep time20 minutes, + chilling time
Ingredients
- 250g Arnott’s Marie biscuits
- 70g salted pretzels
- 160g salted butter
- 2 tbs glucose syrup
- 3/4 cup (185ml) sweetened condensed milk
- 500g leftover hollow milk chocolate Easter eggs, broken into small pieces
- 1 tbs instant coffee
- 1 tbs grapeseed oil
- Extra pretzels, to decorate
Description
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.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bring the slice to room temperature before cutting into pieces to serve.