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Choc-peanut pretzel slice

  • 0:20 Prep
  • 0:10 Cook
  • Makes 24 pieces


  • 250g packet chocolate ripple biscuits
  • 4 cups (120g) mini pretzels
  • 150g butter, melted
  • 200g block dark chocolate, chopped
  • Extra 50g butter, chopped
  • 1/4 teaspoon sea salt flakes

Peanut filling

  • 395g can sweetened condensed milk
  • 1/3 cup brown sugar
  • 50g butter, chopped
  • 1 cup crunchy peanut butter


  • 1
    Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan. Using a food processor, process biscuits and half the pretzels until fine crumbs. Add butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.
  • 2
    Preheat oven to 180C/160C fan-forced.
  • 3
    Meanwhile, make Peanut filling Place condensed milk, sugar and butter in a heavy-based saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture starts to thicken. Remove from heat. Stir in peanut butter. Pour over prepared base, spreading evenly with a spatula. Bake for 10 minutes or until top is golden. Cool 15 minutes.
  • 4
    Place chocolate and extra butter in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds to 1 minute or until smooth, stirring with a metal spoon halfway through cooking.
  • 5
    Pour chocolate mixture over filling. Arrange remaining pretzels over chocolate. Stand for 5 minutes. Sprinkle with sea salt. Refrigerate for at least 2 hours or until set. Serve cut into small squares.

Source: taste.com.au


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