Pecan & pretzel turtle bars

Name: Pecan & pretzel turtle bars
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 16
Ingredients: 250 g condensed milk; 75 g unsalted butter, cut into cubes; 50 g caster sugar; 50 g golden syrup; 1 tsp vanilla bean paste; 1 tsp fine sea salt; 140 g roasted, salted pecans, roughly chopped; 100 g Belgian dark chocolate (72%), finely chopped; 50 g salted pretzels

Here's an American version of millionaire’s shortbread. The sweet caramel in these rich bars is balanced by salty pecans and pretzels, making them the perfect 'swalty' treat.

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Makes16
CourseSnack
Prepare35 mins
Cook25 mins
Total time1 hr
Pluscooling time

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250g condensed milk
75g unsalted butter, cut into cubes
50g caster sugar
50g golden syrup
1 tsp vanilla bean paste
1 tsp fine sea salt
140g roasted, salted pecans, roughly chopped
100g Belgian dark chocolate (72%), finely chopped
50g salted pretzels

For the shortbread

125g plain flour
25g caster sugar
¼ tsp baking powder
100g unsalted butter, cubed and chilled

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.

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