Ingredients
Melted butter, to grease
120g unsalted butter, softened
2 Tbsp brown sugar, firmly packed
1 1/2 cups crushed pretzels
Caramel Filling
3/4 cup caster sugar
1/4 cup water
120g unsalted butter, chopped
1/4 cup thickened cream
1/2 tsp sea-salt flakes
1/2 tsp vanilla extract
Chocolate Ganache
1/3 thickened cream
1 cup chocolate-hazelnut spread
Coarse sea salt (optional)
Method
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Preheat oven to 180C. Grease a 20cm pie tin; set aside. Put butter and sugar in the large bowl of an electric mixer and beat on medium to high speed for 30 seconds. Stir in crushed pretzels. Press mixture evenly onto base and up sides of prepared tin. Bake for 10-12 minutes or until lightly browned. Cool in a tin on a wire rack.
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To make caramel filling, combine sugar and water in a medium heavy saucepan and stir over a low heat for about 10 minutes or until sugar is dissolved. Bring to boiling; reduce heat. Boil gently, uncovered, without stirring for about 8 minutes or until mixture is golden in colour. Remove from heat. Carefully add butter, cream and salt (mixture will bubble up). Stir over low heat for about 5 minutes or until mixture is caramel in colour. Stir in vanilla.
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Put caramel filling in a medium bowl. Chill, uncovered, for about 40 minutes or until cold but not firm. Pour caramel mixture into crust, spreading evenly. Cover and chill for about 1 hour or until firm.
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To make ganache, put cream in a small saucepan over low to medium heat. Bring to just simmering. Remove from heat. Stir in the chocolate-hazelnut spread until smooth. Spread the ganache over the caramel mixture. Sprinkle with sea salt, if desired. Cover and chill for about 1 hour or until set. Serve.
Cook's tip: This crust has a crunch with a difference! Made from pretzels instead of biscuits, the salt factor delivers a huge flavour burst. Remember, the finer you crush the pretzels, the easier it is to cut the pie.
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