Salted Caramel (or use or 260 g Store Brought Salted Caramel)
200gCaster Sugar
150mlWater
90g Unsalted Butter
120mlDouble Cream
1teaspoonSalt or a few flakes of Sea SaltI prefer Maldon Sea Salt
Chocolate Topping
400gChocolateI use a mix od dark and milk
Instructions
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.
Notes
Salted Caramel - You can use 260g store brought Salted Caramel or Caramel with a touch of Salt stirred in. Pretzel and Peanut layer - For the second layer of pretzels and peanuts, you can leave them whole or bash them up. Bashing them up makes it easier to cut them.Storage - These keep well in an airtight container for up to a week. Though I doubt that they will last that long.