Ease of preparation: Medium
Yield: 9 large bars
Ingredients:
Crust
3 ½ cups (840 ml) salted pretzels
¼ cup (60 ml) sugar
2 tablespoons (30 ml) corn syrup
1/3 cup (80 ml) cocoa powder
1 cup (240 ml) unsweetened shredded coconut
1 cup (240 ml) melted butter + more if needed
Filling
1 ½ cups (360 ml) butter, room temperature
2 cups (480 ml) icing sugar
4 tablespoons (60 ml) custard powder
1 teaspoon (5 ml) vanilla extract
½ teaspoon (2.5 ml) salt
Topping
1 ½ cups (360 ml) melted semisweet chocolate
2 tablespoons (30 ml) melted butter
Pretzel sticks, for decorating
Method:
Let’s get baking!
To make the crust, using a food processor, blitz pretzels to crumbs. Transfer crumbs to a bowl. Add sugar, corn syrup, cocoa powder, and shredded coconut to the pretzel crumbs and stir to combine. Drizzle melted butter over pretzel mixture and stir to combine.
Tip mixture into a baking pan layered with parchment paper. Press evenly and firmly to get an even layer. Place in the refrigerator to set.
To make the filling, cream butter with icing sugar, custard powder, vanilla, and salt. Beat until thick and fluffy. Spread filling over the crust and spread evenly.
Freeze for 10-15 minutes.
To make the topping, mix chocolate with butter.
To finish, spread melted chocolate and butter mixture over the filling and smooth into an even layer. Decorate bars with pretzel sticks.
Chill until firm.
Let stand 10-15 minutes before slicing chilled bars.
