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Pretzels are more than just a tasty nibble, they can be used in cooking too. Try these quick and easy recipes for two great desserts.
Banoffee Pie
| For the toffee sauce: |
| 1 (405g) tin of condensed milk |
| Base: |
| 2 bags (175g) |
|
Penn State Original Sea Salted Pretzels |
| 150g |
|
Butter, melted |
| 1 (284ml) |
|
Pot of Double Cream |
| 3 |
|
bananas, sliced |
| Grated chocolate to garnish (optional) |
- To make the toffee sauce: boil the tin of condensed milk in water for 2-3 hours. Ensure you remove the label, the can must be unopened and fully covered with water (or it could explode).
- To make the base: crush the pretzels and stir in melted butter to create the base. Press the pretzels into bowl/cake tin or individual glasses if making for a party. Make sure that there are no holes. Chill.
- To make the topping: whip the cream until it's stiff
- Once the can of condensed milk has boiled and cooled, open carefully in the sink. It should be a caramel consistency.
- To assemble the pie: mix the toffee and banana then pour onto the base. Spread the cream on top. Grate the chocolate over the pie.
Caramel Pretzel Brittle
| 100g |
|
Salted Pretzels |
| 3 |
|
Cadbury's Caramel bars |
| 50g |
|
Butter |
| 30g |
|
Walnuts or pecans, roughly chopped (optional) |
- Line a shallow baking tray with greaseproof paper
- Break the pretzels up into large pieces, (not too fine)
- Melt the Cadbury caramel bars in a bowl set over hot water
- Add the butter to the chocolate mixture and stir until melted
- Remove chocolate from heat and allow to cool for a couple of minutes
- Stir in the pretzels and nuts, if using, until the pretzels are fully coated in the chocolate mixture
- Pour mixture into the baking tray and spread it out evenly
- Allow to fully cool, then refrigerate for at least 2 hours
- Cut into squares and enjoy!
Chocolate cheesecake with Pretzel Base
| 130g |
|
Salted Pretzels (so you'll still have a few to munch on from a 175g bag!) |
| 65g |
|
Butter, melted |
| 500g |
|
Cream Cheese (eg. Ricotta) |
| 230g |
|
Dark Chocolate |
| 115g |
|
Caster sugar |
| 1 tbsp |
|
Brandy |
| 125g |
|
Strawberries or raspberries (optional) |
- Break the chocolate into small pieces and place in a bowl over a pan of boiling water to melt.
- Place the pretzels in a blender until they are broken into crumbs and mix thoroughly with the melted butter.
- Press the pretzel mixture into the bottom of a cake tin, to form an even layer and refrigerate.
- Lightly whip the cream cheese with the sugar, add the melted chocolate and brandy and stir until all ingredients are combined.
- Pile the chocolate mixture onto the pretzel base, smooth it down, chill and serve with a few raspberries or strawberries on top.
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