PRETZEL BROWNIE RECIPE RECIPES

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EDD KIMBER'S PECAN AND PRETZEL SALTED CARAMEL BARS RECIPE - D…



Edd Kimber's pecan and pretzel salted caramel bars recipe - d… image

Edd Kimber’s indulgent recipe is like a millionaire’s shortbread but so much better – shortbread, pecan salted caramel, dark chocolate and pretzels make up this ultimate afternoon treat. Can’t get enough salty-meets-sweet treats? Try our salted caramel loaf cake next time.

Provided by delicious. magazine

Total Time 0 minutes

Yield Makes 12

Number Of Ingredients 17

For the shortbread base
160g unsalted butter, diced and chilled, plus extra to grease
160g plain flour
60g caster sugar
Pinch sea salt flakes
1 tsp vanilla bean paste
For the pecan salted caramel
200g pecans
300g caster sugar
200ml double cream
100g unsalted butter, diced
1 tsp sea salt flakes
For the topping
50g dark chocolate
50g salted pretzels
You’ll also need…
sugar thermometer or digital probe thermometer

Steps:

  • Heat the oven to 180°C/160°C fan/gas 4. Lightly grease a 20cm square cake tin and line crossways with 2 strips of baking paper so the ends overhang.
  • For the shortbread base, put the flour, sugar and salt in a food processor and pulse to combine. Add the 160g butter and the vanilla, then whizz until it resembles coarse breadcrumbs. Tip into the cake tin, then use your hands to press into an even layer. Chill for 30 minutes, then prick the base with a fork. Bake for 30 minutes or until pale golden brown. Set aside to cool.
  • For the caramel, put the pecans in a baking tray and toast in the oven for about 10 minutes or until fragrant. Tip onto a chopping board and roughly chop.
  • Put the sugar into a medium saucepan and cook over a medium heat, without stirring, until melted and caramelised. Take off the heat and carefully add the cream in 2 batches (it may spit), waiting until the bubbling has subsided before adding more. Stir in the butter and salt.
  • Return to the heat and cook, stirring occasionally, until the caramel reaches 116°C on a sugar thermometer or digital probe thermometer. Immediately take off the heat, add the chopped pecans, mixing briefly to combine, then pour over the shortbread and spread it evenly with a spatula. Set aside for at least 4 hours (or overnight) to cool.
  • For the topping, melt the chocolate in a heatproof bowl set over a pan of simmering water (don’t let the water touch the bowl), then drizzle or pipe it over the bars. Press the pretzels into the chocolate to finish. Let the chocolate set before cutting into bars. They’ll keep in a sealed container for 2 days.

Nutrition Facts : Calories 590kcals, FatContent 41.1g (19.3g saturated), ProteinContent 4.3g, CarbohydrateContent 49.8g (36.1g sugars), FiberContent 1.9g

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES



Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Nutrition Facts : Calories 390 calories

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