Pretzel crack
This sweet snack is naughtily moreish. Quick, easy, with minimal ingredients, pretzel crack has become a staple in our household.
Now, it is our go-to when we’re craving something sweet. Wrap it up in cellophane with a ribbon, it’s perfect for a token of appreciation or a delicate gift, too.
Not only is this a reasonably foolproof recipe, it is also quite customisable. Some people use Salada crackers, while I prefer pretzels for a sweet and salty combination. To the chocolate layer, you can add and experiment with nuts, sprinkles, or sea salt for an extra savoury flavour.
INGREDIENTS
- 1 pack or around 200g pretzels, or 1 box Salada crackers
- 1 cup brown sugar
- 1/2 cup butter
- 2x 180g blocks chocolate of your choice, melted
METHOD
- Preheat oven to 180°C and line a baking tray with baking paper. Layer pretzels or crackers, covering most of the area.
- Add the sugar and butter to a saucepan, and stir over medium heat until the mixture is smooth.
- Bring the butter and sugar mixture to the boil, and sit for 30 seconds or until thick.
- Pour the mixture evenly over the pretzels or crackers and place in the oven for five minutes, or until bubbling.
- Remove from the oven and pour over melted chocolate, and any extra toppings. Set aside, or refrigerate if you’re impatient like me, until set.
- Crack it into pieces, bitesize or bigger, and enjoy.
