Butterscotch and pretzel millionaire shortbread

Butter and line a 20 x 25cm brownie tin with baking paper.

For the base, blitz the salted pretzels in a food processor until roughly crushed and tip into a bowl. Put the sugar and flour in the food processor and pulse to combine. Add the butter and pulse until fully combined. Add this mixture to the crushed pretzels and stir to combine. Press the mixture as evenly as possible into the base of the tin and chill for 10 minutes.

Heat the oven to 180C/fan 160C/gas 4. Bake the base for 20-25 minutes or until golden, then leave to cool.

To make the caramel, melt the sugars in a wide, deep frying pan and heat gently until the caramel becomes a dark golden colour. Occasionally tip the pan to make sure one side doesn’t brown before the other. Turn the heat up and carefully stir in the cream (it will start to bubble), followed by the butter and keep stirring until you have a smooth consistency. Take off the heat, pour over the baked shortbread and tilt the tin to spread it until you have an even layer. Leave to cool and set completely.

For the topping, melt the dark chocolate with the syrup until smooth. Pour over the cooled caramel and, again, tilt to the ends of the tin so it fully covers the caramel. Leave for 5 minutes to firm slightly. Scatter the remaining pretzels over the chocolate, leave to cool and set completely. Cut into squares.