Pecan & pretzel turtle bars
Pecan & pretzel turtle bars
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Ingredients
Method
Preheat the oven to 180ºC, gas mark 4, and line the base and sides of a 20cm square baking tin with baking parchment. For the shortbread, in a large bowl, mix the flour, caster sugar, baking powder and a pinch of salt. Add the butter and rub into the flour with your fingertips until there are only very small flecks of butter still visible, then mix until it starts clumping together. Tip into the prepared tin and, using your fingertips, press into a firm and even layer. Bake for 12-14 minutes until golden, then leave to cool.
To make the caramel, combine the condensed milk, butter, caster sugar, syrup, vanilla and salt in a heavy-based pan. Set over a low-medium heat and stir continuously for about 10 minutes until the mixture thickens and turns into a toffee-coloured caramel (do not be tempted to increase the heat to speed it up – it will catch and burn).
Pour the caramel over the shortbread and level it out with an angled palette knife. While still hot, scatter over the pecans, pressing them in gently with the palette knife, followed by the chocolate, to allow it to melt. Finally, lightly crush the pretzels and scatter them over the top. Leave for at least 4 hours to set before cutting into squares to serve.
