Ingredients
Chocolate Peanut Butter & Pretzel Slice
- 120 grams Mini Pretzels, (4 cups)
- 250 grams Chocolate Ripple Biscuits
- 150 grams Butter
- 250 grams Block of Chocolate, (Your choice - I used Cadbury Dairy Milk)
- 50 grams Butter, (chopped)
- 1/4 tsp sea salt flakes, (optional)
- 395 grams Sweetened Condensed Milk Can
- 60 grams brown sugar
- 50 grams Butter, (chopped)
- 260 grams Peanut Butter, (smooth or crunchy - I sed smooth)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
- Add 250g packet chocolate ripple biscuits, 2 cups (60g) mini pretzels Turbo 2 sec, Turbo 2 sec (Turbo for an extra second if needed).Set aside in another bowl.
- 150g Butter 3 min/60°C/speed 1
- Add biscuit mixture back to bowl with melted butter. Turbo 2 sec or until combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.
- Preheat oven to 180C/160C fan-forced
- 395g can Sweetened condensed milk 60g Brown Sugar 50g Butter, chopped 5 min/90°C/speed 3
- 260g Peanut Butter 10 sec/speed 4
- Pour over prepared base, spreading evenly with a spatula. Bake for 10 minutes or until top is golden. Cool 15 minutes.
- 250g block dark chocolate (or milk or combo) 50g Butter, chopped 3 min/50°C/speed 1
- Scrape down sides. 1 min/50°C/speed 3
- Pour chocolate mixture over filling. Arrange remaining 2 cups (50g) mini pretzels over chocolate. Stand for 5 minutes. Sprinkle with 1/4 tsp Sea Salt Flakes (optional). Refrigerate for at least 2 hours or until set. Serve cut into small squares. I run large knife under hot water for nice squares.
Tip
Storage tip: Store slice, between sheets of baking paper, in a container in the fridge for up to 1 week.
This is a conversion froma recipe on Taste.com.au - here is the link. =AT2JBCEU2-_pmuDa6aEyCta20ebigs1qbDgLAFmAr1UGLehNiihhvE46Wd65HprlWFNln86fTHuDK6zE3M9fP2VInMbBEH478UWX38gDzrIyATph00LLqeP438KrolbJx2qYbc2ExZRUH1ytTiL8ImFqoOi6hC1i610sGOrfngbbRqoX0pBo1BTlwqaC2nx_TIsPPHrfzQ0L]https://www.taste.com.au/.../7dd9cd9c-9365-4d66-a7b7...
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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