PRETZEL CHRISTMAS CRACK BARS

1. Line a 200mm x 300mm pan with baking paper.
2. Arrange an even layer of pretzels over the base of the lined pan.
3. Place the brown sugar, condensed milk, butter, and maple syrup in a saucepan over induction setting 7, gently stirring until smooth.
4. Allow the mixture to simmer until the caramel reaches 121°C. If you do not have a thermometer, you can carefully drop a small amount of the caramel into a bowl of cold water and test the consistency. The caramel should be firm but not hard.
5. Remove from the heat and whisk.
6. Carefully pour the caramel over the layer of pretzels and smooth into an even layer if required.
7. Place the pan into the refrigerator or freezer for the slice to firm.

FINISHING

1. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Pour the chocolate over the slice and scatter pretzels over the surface.
3. Return to the refrigerator to firm.
4. Sprinkle the surface with sea salt.