These bites aren’t for the faint-hearted. Pretzel Millionaire Bites is one killer recipe, a thick base with pretzel and digestive biscuit crumbs to make a buttery base, a rich treacly caramel middle, topped with a dark chocolate layer and decorated with even more salty pretzels.

Each stage and layer looks way more complex than they are, and will completely wow any tasters you bring these bites to. They are a sturdy bake with their thick biscuit base and caramel, and chocolate layers making it the perfect bake to make the day before and transfer without fear of collapsing or damage on a journey to a picnic, BBQ or bake sale to portion up when the time comes in 25 mini (but still substantial) bites.

I’ve used a mix of salted plain pretzels and digestive biscuits for the base to give a good mix of body to the crumbs as well as a great savoury note which balances out the overall sweetness of the caramel and chocolate. To get an even base, I use the base of a glass to level out the buttery crumbs to work through the mound to get that nice flat base for the caramel layer.

The caramel is easy to make with only a few ingredients, you need to be patient and not thicken the mixture too much. When working with hot sugar, remember always to be extra careful.

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Pretzel Millionaire Bites Recipe

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• Author: foodnerd4life
• Total Time: 25 minutes
• Yield: 25 Bites 1x

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Description

Make 25 Bites

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Ingredients

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For the Base – 

• 200g Plain Pretzels
• 200g Digestive Biscuits
• 250g Unsalted Butter, melted

For the Caramel – 

• 397g Condensed Milk
• 150g Dark Brown Sugar
• 150g Unsalted Butter

For the Topping – 

• 300g Dark Chocolate
• 45g Unsalted Butter
• 25 Whole Mini Pretzels

 

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Instructions

1. Line an 8″ square tin and put it to one side, in a mini processor, blitz the pretzels and digestive biscuits until a fine crumb. In a large bowl, mix the crumbs with the melted butter until well coated and no pockets of the dry crumbs. Press into the bottom of the prepared tin, evenly spreading out pressing firmly all over. Chill.
2. Make the caramel next. Melt the butter, sugar and condensed milk in a large pan. Breaking up any sugar lumps, and once melted. bring to a rapid boil for a minute or until the mixture thickens. Keep stirring throughout. Take the pan off the heat, and pour the caramel over the cool brownie. Leave to cool at room temperature then transfer to the fridge for at least a couple of hours or overnight.
3. Once the caramel has set, gently melt the dark chocolate and the butter, over a bain-marie. Pour over the top of the caramel, and quickly move the tin around to move the chocolate around to coat the caramel. Press the remaining pretzels into the surface and let the chocolate set before cutting into bites.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Tray Bakes
• Method: Bake
• Cuisine: American

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