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.

20 pieces

20m

Note: + chilling time

10m

Ingredients

  • 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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.