Salted Caramel Pretzel Slice

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

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. 

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)

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. 

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!