Sweet, crunchy and layered with Gingerbread Cookie Peanut Butter, this easy Christmas recipe created by the Forty Thieves team is perfect for gifting or sharing at Christmas parties.
INGREDIENTS:
1 cup caster sugar
1 cup unsalted butter
1⁄2 teaspoon salt
About 150 g pretzels (enough to cover the tray in a single layer)
1 cup Gingerbread Cookie Peanut Butter
340 g dark or milk chocolate,
1⁄4 cup chopped mixed nuts and crystalised ginger
2 tablespoons desiccated coconut
Christmas sprinkles
METHOD:
- Preheat the oven to 180°C (fan 160°C). Line a baking tray with baking paper. Arrange the pretzels in a single, flat layer so they cover the tray completely. Set aside.
- Measure out 1 heaped cup of peanut butter so it’s ready to go when you need it.
- In a large heavy-based saucepan, melt the butter, sugar, and salt over medium heat, stirring constantly in one direction until the mixture combines, turns a deep amber colour, and reaches 140°C on a sugar thermometer.
- As soon as the toffee reaches temperature, remove from the heat and pour evenly over the pretzels. Use a rubber spatula to spread it out into a smooth layer. Let it sit for about 5 minutes, until slightly set.
- Drop spoonfuls of Peanut Butter, smooth over the warm toffee and gently spread into an even layer with an offset spatula.
- Sprinkle the chocolate evenly over the peanut butter. Place in the oven for 5 minutes to melt. Remove and swirl the melted chocolate into a smooth, glossy layer.
- Sprinkle over the chopped mixed nuts, crystalised ginger, desiccated coconut and Christmas sprinkles
- Place the tray in the fridge to set completely (about 1 hour). Once firm, break into large rustic pieces and enjoy or pop in a home compostable cellophane bag to make a festive gift!