Pretzel Choc-aramel Trender Bender

Pretzel Choc-aramel Slice


Trends. 
Fads. 
In vogue.

Words often applied to the fashion world. Words that conjure up flashes of padded shoulder pads, flared flares, neo-rific neon and scrunched scrunchies.

Trends. 
Fads. 
In vogue.


Words often applied to the world of interior design. Words that conjure up images of peachy peach kitchens, brown suede swathed in plastic and the more recent "vintage-rustic-industrial-is-it- scratched-enough-to-appear-authentic?" everything.

Trends. 
Fads. 
In vogue.

Words also applied to the world of baking. I know what you are thinking; "Vogue would not approve of calorific endeavours such as baking, thus it could never be"in vogue". Incorrect. Trends, fads and baking forays that have been "in vogue" include, but are not limited to, a trifle chaotic trifles, instantly instant tasting mousses, "it's-pronounced-macarons-not-macaroons" macrons, pop in the mouth cake pops and the enduring cupcake craze.

Here is the thing about trends, they came into vogue, drive us crazy and then against our better judgment they begin to worm their way into our hearts, wardrobes, homes and even our taste-buds. I have reveled in the use of hair scrunchies, dotted my home with "vintage-rustic-industrial-is-it-scratched-enough-to-appear-authentic?" everything and have popped a cake pop...or two...or five. Like all good trends they will ultimately crash in and fade out. I gave up scrunchies in the 90's (10 years too late), eventually popped my cake pop bubble (it is just mushed cake!) and the "vintage" pieces now just look old. Yes, you too will come to empathize with the sentiments of Grandpa Abe Simpson who once claimed, "I used to be with it. But then they changed what 'it' was.' Now what I am with, is no longer 'it'." 

However, every so often, there are fads which become favourites and there they shall remain long after the peach kitchens have rotted. There is one food fad which has truly captured my baking essence, I loved it long before it become trendy for "foodies".

I loved it as a child when I used to put the buttered popcorn in my mouth at the same time as a handful of rich M&Ms.

I loved it as a child when I used to dip pretzels into ice-cream while receiving horrified stares. Side Note: apparently this is not so crazy when Ben and Jerry's "creates" it in the form of Chubby Hubby, then it is considered inspired...genius...revolutionary...I digress.

The trend of which I speak, the one that has captured the culinary world, is the combination of salty and sweet in baked goods and desserts. Think: salted caramel everything, salted malted choc chip biscuits and chocolate tarts topped with cracked sea salt. A match made in baking heaven. The salt enhances the rich, velvety taste of chocolate and the buttery burnt taste of caramel.

With thanks to the power of #trending, my obsession for salty-sweet has now become socially acceptable, which led to the creation of my slice, fondly nicknamed "Pretzel Caramel Chocolate Madness". No longer do I need to hide my pretzels deep in the ice-cream, feigning surprise when my spoon makes contact. No longer do I need to wait for a darkened cinema in order to covertly stuff popcorn and chocolate into my mouth simultaneously.

I have emerged out of the shadows and can now loudly, proudly declare that, "I am on a Pretzel Choc-aramel Trender Bender". 

Pretzel Base:

3 cups crushed salted pretzels (approx 250g grams)
1 tbsp caster sugar
170g salted butter, melted 

Chocolate Caramel Slice (adapted from Women's Weekly recipe)   

60g butter
395g condensed milk
2 Tbsp Golden Syrup
185g dark eating chocolate
2 teaspoons vegetable oil

Chocolate covered pretzels
  
 36-40 salted pretzels  (extra)
100g dark eating chocolate (extra)

Preheat the oven to 180 degrees Celsius. Line a 20x30cm rectangular tin with baking paper, extending the paper to hang 5 cm over the long edges of the tin.

Place the pretzels into a food processor and pulse until it resembles a fine crumb (a similar texture to crushing biscuits for a cheesecake base). Add the melted butter and sugar into the processor and continue to pulse until the mixtures comes together. Firmly press down the pretzel crumbs into the base of the tin, until it is evenly spread. Ensure that the base is compacted tightly in order to create a stable base that can be cut without cracking (using the base of a glass to press down the crumb is a useful strategy).
Bake the base for 15 minutes, then remove from the oven and allow to cool.  

Melt the 100g of dark chocolates and carefully dip the tops of 36-40 unbroken salted pretzels, laying them on baking paper to set at room temperature (do not put in the fridge or freezer as this will cause the chocolate to discolour). Set the pretzels aside and begin to work on the caramel chocolate slice.

Combine the butter, condensed milk and syrup in a medium saucepan; stir over a low heat until smooth (keep stirring to avoid the bottom of the mixture catching and burning). Pour the mixture over the cooled pretzel base and bake for about 15 minutes or until the caramel is golden brown. Set aside to cool.

Break the chocolate into a heatproof boil with the vegetable oil and microwave until melted and smooth. You will need to do this is 15 second bursts, stirring in between, to make sure that it does not burn. Spread the chocolate mixture over the cooled slice. Then carefully place the chocolate covered pretzels on top until the entire surface is covered.

Refrigerate for about an hour, until set, before using a hot knife to cut into pieces.

Enjoy the bursting sensation of salt and sugar as it trends across your taste buds.


This fad is by far an everlasting fav!