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+ servings

Malted Pretzel Millionaire's Shortbread

Course Bars and Brownies
Servings 30 squares
Author Izy


For the base:

  • 80 g (1 scant cup) crushed pretzels
  • 200 g (1 2/3 cups) wholemeal (whole wheat) plain flour
  • 50 g (1/4 cup) light brown sugar
  • 150 g (1/2 cup + 2 tbsp) unsalted butter, , cold, cubed

For the caramel:

  • 1 can (397g/14oz) sweetened condensed milk
  • 100 g (scant 1/2 cup) unsalted butter
  • 80 g (1/4 cup + 2 tbsp) light brown sugar
  • 45 g (1/3 cup) malted milk powder

For the topping:

  • 100 g (3.5oz) dark chocolate (70% cocoa solids), melted
  • 30 pretzels


Make the base:

  • Preheat the oven to 180 C (350 F). Line a 20cm (8-inch) square baking tin with baking paper. 
  • Place the flour, sugar and butter into a large bowl. Use your fingertips to rub the butter into the dry ingredients until you get a mealy texture. Add the crushed pretzels and mix through into the mixture. Tip into the lined baking tin, spread it out in an even layer, then press down to make a smooth, even base. Bake for 15-20 minutes - until the top start to colour golden. Remove from the oven and set aside. 

For the caramel:

  • While the base is baking, combine the caramel ingredients (sweetened condensed milk, butter, sugar, malted milk powder) in a medium pot. Place over a low heat and stir constantly (I like to use a silicone spatula) until the butter has melted. Turn the heat up and bring to the boil - keep stirring and cooking until the mixture has thickened and darkened slightly. 
  • Pour the warm caramel over the cooked shortbread base and spread out in an even layer. Set aside to cool completely.

For the topping:

  • Once the caramel has cooled, pour the melted chocolate over it and spread out in an even layer. Decorate with the pretzels (I managed to fit a grid of 5 x 6 on but it'll depend on the size of your pretzels). Leave to cool and set before cutting into squares with a hot knife.