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Flat lay of salted caramel pretzel slice with a knife, cuttings into squares
15Total Time
45Prep Time
20Bake Time
A little effort

Salted Caramel Pretzel Slice

Celebrity recipe

0 Reviews

  • Nut Free
  • Egg-Free Recipies
  • Vegetarian

About the bake

Is there anything dreamier than salted caramel? Janes Patisserie's jaw-droppingly incredible Salted Caramel Pretzel Slice recipe is definitely a contender.

A Millionaires Shortbread recipe with a twist, consisting of a buttery shortbread base, indulgent salted caramel topped with melted chocolate and salted pretzels. This recipe shows how to make salted caramel from scratch for the ultimate crowd pleaser recipe, satisfying both sweet and salty fans.

This is just one of the mouth-watering recipes from Jane's Patisserie's recipe book. 

15Total Time
45Prep Time
20Bake Time
A little effort


  1. Step 1:

    Preheat the oven to 180°C/160°C fan and line a deep 23cm square tin with parchment paper.

  2. Step 2:

    First make the base. Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth. Mix in the flour and salt until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed. Firmly pressing the mixture into the base of the tin and press the pretzels on top. Bake for 20-25 minutes until pale golden on top. Remove from the oven and set aside while you make the caramel. 

  3. Step 3:

    Put the sugar and water into a large pan and place over a low heat until the sugar has dissolved, turn up the heat and stop stirring. Wait for the mixture to boil to an amber colour (this can take 5-10 minutes)

  4. Step 4:

    Take the mixture off the heat, add the butter and stir until it has melted. Slowly pour the cream, stirring all the time, then bring the mixture back to the boil and bubble for at least a minute. Remove from the heat, add the vanilla and sea salt and whisk until smooth, then pour the caramel onto the base and leave to set for 1 hour in the fridge. 

  5. Step 5:

    Once the caramel has set, drizzle the melted chocolate over the top, and add the pretzels. 

    (If you want to cover the caramel completely with melted chocolate instead of drizzling, use 250g melted chocolate and pour over evenly)

    Return to the fridge to set again until the chocolate is firm. Divide into 16 portions and enjoy! 


  • For the Base

    • 100g Silver Spoon Caster Sugar
    • 200g Unsalted butter (softened)
    • 275g Allinson's Plain White Flour
    • A Pinch of Salt
    • 50g Salted pretzels
  • For the Caramel

    • 250g Silver Spoon White Granulated Sugar
    • 75ml Water
    • 60g Unsalted butter (softened)
    • 200ml Double cream
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1/2 tsp Sea Salt
  • For the Decoration

    • 50g Milk or Dark Chocolate, melted
    • 50g Salted pretzels

Nutritional Information

per 70g
  • 365cal Energy
  • 21g Fat
  • 13g of which Saturates
  • 41g Carbohydrates
  • 24g of which Sugars
  • 2.8g Protein
  • 0.59g Salt

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