Ingredients
• Cooking oil spray, to grease
• 11⁄2 cups plain flour
• 375g unsalted butter, softened, finely diced
• 1 egg yolk
• 11⁄2 cups brown sugar
• 1⁄2 cup honey
• 300g double cream
• 150g small pretzels, broken into pieces
Method
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Preheat oven to 180°C. Grease a 27 x 17cm slice tin with cooking oil spray and line base and sides with baking paper. Put flour and 125g of the butter in a bowl and rub with fingertips until crumbly. Add yolk and 1⁄4 cup of the brown sugar, then mix until combined. Press into tin, then bake for 20 minutes or until just golden.
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Meanwhile, mix honey and remaining butter and sugar in a medium saucepan. Cook over a medium heat for 5 minutes or until foamy. Add cream and cook for 10 minutes or until a soft ball forms when a drop of the mixture is added to cold water.
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Stir pretzel pieces into caramel, then spread over baked base and bake for 15 minutes or until bubbling. Set aside to cool slightly, then cut into even rectangles to serve.
