Pretzel and Salted Caramel Tiffin Bar
When I initially came up with the recipe, I was thinking of a Honeycomb tiffin I had made previously.
This recipe is an adaptation of that one and I thought it is only right to have the first recipe on our website have the word tiffin in it and coincidentally, It is best served with tea. 😉
Obviously the Pretzels don’t have to be start shaped but I think they add something special, although they do make it difficult to cut. A sacrifice I was willing to make because I’m not about perfectly cut bars of chocolate..well not all the time anyway.
Tis the season and all that.. I love this time of year.
I’m not sure which I love more…Autumn or Winter. I love the lights and the merriment of December. It always makes me think about London..London is a magical place to be in November/December, and I am always
slightly insanley jealous of those that can just hop onto a tube and wander around central London bewitched by the many charms it has to offer, all snuggly in their winter hats and woollen scarves.
Anyway back to reality.. So here is me trying to capture a little bit of that Christmas magic by erm, adding some star shaped pretzels to some silky dark chocolate! I know it doesn’t quite compare.
In a way, it’s also my ode to coffee shops. Coffee shops are amongst my favourite places to be, where treats like these are piled high and I can disappear into a book/laptop with said treat and a hot cuppa for a couple of hours undisturbed.. This getting away from the kids for some me time is a very new thing in my life and so I soak up every moment and squeeze in every bit of happy in the few hours I have!
Yes, this isn’t the healthiest looking bar..but it is absolutely scrummy, gooey and delicious and goes perfectly with a hot drink.
For this recipe, I would suggest using a really good quality dark chocolate. It really really does makes all the difference.
Note – I always weigh golden syrup rather then measure by tablespoon or ml. In my experience, it makes life a lot easier.
- 125g Unsalted Butter
- 30g Dark Brown Sugar
- 35g Cocoa
- 300g Dark chocolate
- 170g golden syrup
- 100g Milk Chocolate
- 150g Digestives
- 50g Dark Chocolate Digestives
- 130g Salted Peanuts
- 200g Pretzels
- [/u]90g Unsalted Butter
- 200g Caster Sugar
- 3 tablespoon Water
- 120ml Double Cream
- 1 teaspoon Salt or a few flakes of Sea Salt (I prefer Maldon Sea Salt)
- Line a small baking tin with greaseproof paper. I use a 34 x 20 cm rectangular tin.
- Crush the biscuits, 100g of the pretzels and 65g of the peanuts together and set aside. (You can use a food processor for this, but I put the ingredients into a ziplock bag and use a rolling pin to bash them together, because I prefer to have the different textures and sizes).
- In a saucepan on low heat, combine butter, sugar, cocoa, syrup. Do not boil. This is just to combine the ingredients.
- Combine this with the biscuit mixture and mix well. Tip the mixture into a tin and press down with the back of a spoon. Place into the fridge to set.
- Make Caramel by adding the sugar to a pan with the water and boil over a medium heat. When the mixture is golden, remove it from the heat. Add the cream and butter and stir rapidly. Then add in the salt and mix through. Put to one side.
- Take the tray out of the fridge and pour the caramel over it. Add the remaining pretzels and nuts on top of the caramel.
- Melt the chocolate by breaking it into a heat prove bowl and placing over a pan of simmering water, making sure the bowl does not touch the water. Once melted, pour over the top of the caramel. Refrigerate for at least 2 hours or overnight.