The frivolity in which I will happily blow $50 on chocolate, sprinkles and butter at the supermarket to play out my childhood dreams in slice form is completely out of keeping with my reluctance to purchase new socks. This ridiculously delicious creation, however, is enough to forget about the mundanity of adulting completely: it’s an ode to treating yourself.
As a side note, I spent $4.50 on a Creme Egg McFlurry the other week – ~10% of the cost for the ingredients of this slice, for <1% of the enjoyment. Considering I have only eaten maybe 10% of the slice myself, I consider having made this to be “economical” as an Easter treat.
As a child, I used to re-read Roald Dahl’s Charlie & The Chocolate Factory novel a lot. If awake past my bedtime, I would shuffle through the pages to specifically seek out the elaborate descriptions of the sweets and chocolates to settle me down for slumber. Perhaps even more embarrassing to admit is that I have definitely read the Bruce-Bogtrotter-eats entire-chocolate-cake scene from Matilda many times more than the book in its entirety. It’s hardly surprising that my sweet tooth has extended far beyond literary titillation and well into my early adult life.
There’s a lot happening in this slice, but it’s more than just the simple combining of tasty treats to produce another. I went all out on creating a beautiful treat that embodies Easter candy. At the bottom, the biscuit base is filled with crushed mini eggs and pretzels, perfectly buttery and crumbly. The butter caramel tastes much like the filling of Cadbury’s Caramello, with a smoother and richer mouth feel. And the chocolate on top speaks for itself. It’s sweet, but tis the season. I couldn’t not go all out.
Makes around 50 small pieces.
caramel pretzel Easter fudge slice
- 100g butter
- 75g golden syrup
- 150g milk chocolate melts
- 400g plain biscuits/cookies (I used gluten free Arrowroot biscuits, but malt or digestive biscuits would also be excellent)
- 50g pretzels (I used gluten free)
- 50g mini eggs
Chewy butter caramel:
- 250ml double cream
- 60g butter
- 180g caster sugar
- 70g light corn syrup
- 60ml water (1/4 cup)
- 1 1tsp vanilla essence
- Generous pinch sea salt
Marbled chocolate topping:
- 200g Whittaker’s Creamy Milk chocolate
- 150g milk chocolate melts
- 250g white chocolate melts
- Pink gel food colouring
- 2 tbsp vegetable/neutral oil
- 90g Cadbury mini eggs
- 6 solid chocolate mini eggs, cut in half (I used Cadbury Marvellous Creations with popping candy!)
- 4 mini Malteser bunnies
- Milky Bar mini eggs
- Extra pretzels
- Grease and line a 13 x 9 deep baking dish with nonstick cooking paper.
- In a food processor, or by hand with a rolling pin, crush the biscuits to a fine crumb, leaving a few rough pieces for texture. Crush the pretzels into small pieces. Chop the mini eggs into bits. Combine the cookies and pretzels in a large bowl, setting aside the broken eggs to mix in later.
- Melt the chocolate, golden syrup and butter in a small saucepan over low heat, stirring frequently until completely liquid. Remove from heat and stir through the dry cookies and pretzels. This will cool the chocolate enough that when you add the chocolate eggs now, they won’t melt into the base.
- Press the base mixture into the baking dish firmly and evenly. Cover with cling film and set in the freezer while preparing the butter caramel.
Butter caramel (can be done with or without sugar thermometer):
- In a small saucepan, heat the butter and cream over a low heat until the butter has melted through. Set aside in a small jug to remain warm.
- Clean the saucepan and add the caster sugar, water and corn syrup. Over a medium-high heat, stir until just combined and then stop – so as to prevent the sugar from crystallising. Heat until boiling.
- If using a sugar thermometer, remove the sugar syrup from heat between 320-325F (160-165C). If you don’t have a sugar thermometer, this is when the syrup is just starting to turn golden and smell like the sugar is caramelising.
- Pour the warmed cream and butter into the sugar syrup and whisk to combine. The caramel will bubble up vigorously, so pour slowly! Once combined, stop stirring.
- Return the pan to the heat and bring to 245-250F (118-120C), or when the caramel has turned from a buttery yellow colour to more of a dark golden.
- Remove from heat and whisk in the sea salt and vanilla. Pour the caramel over the set base and spread out evenly. Store in the fridge, uncovered to cool.
Marbled chocolate topping:
- Using the double boiler method, melt the white chocolate and 1 tbsp of the vegetable oil in a heat conductive bowl that fits snugly on top of the saucepan. The water should simmer and not quite touch the bottom of the bowl. Stir frequently until nearly completely melted. Remove from heat and stir through the pink gel colour (liquid will make the chocolate seize up and be sad) to tint it. Set aside.
- Using the same method again, in a new bowl, melt the milk chocolate melts and Creamy Milk with the remaining vegetable oil, heating again over rolling simmering water.
- Pour the milk chocolate on top of the cooled and set caramel. Spread evenly with an offset spatula.
- Drop random blobs and swirls of the pink chocolate over the milk. Using a bamboo skewer or thin end of a spoon, draw swirls within the chocolate (being careful not to disrupt the caramel) to create the marbled effect.
- Decorate the melted chocolate with sprinkles, extra pretzels, and every kind of Easter egg you can imagine. If you want the Malteser bunny ears to stick up in the chocolate, leave it to set for about half an hour in the fridge before placing so it will be a bit more firm.
- Refrigerate the slice for at least two hours or overnight until completely set.
- Using a very sharp knife warmed with boiling water, carefully cut the slice into small pieces. It will be very thick – so a little goes a long way! Don’t worry if the base crumbles a bit.
- Store in the fridge until just before serving.