The crushed pretzels add a moreish salty crunch and a unique twist to this decadent million-dollar treat.

Recipe and Styling Natalie Homan | Photographs Brendan Homan

White chocolate & pretzel millionaire slice

400g lotus biscoff biscuits
140g butter, melted
150g butter
150g brown sugar
397g sweetened condensed milk
2 tbsp golden syrup
300g white chocolate, buttons or roughly chopped
3 tsp vegetable oil
½ cup pretzels, crushed

Line a 20x20cm deep baking tray with baking paper, ensuring overhang for easy removal of slice. Place the biscuits in the bowl of a food processor and blitz to form fine crumbs. Pour in melted butter and pulse until mixture comes together. Place mix into the baking tray, pressing down firmly to create a compact, even base. Place in the refrigerator for 30 minutes to set.

Meanwhile, place butter and brown sugar into a medium, heavy-based saucepan and cook over medium heat to melt the butter and dissolve the sugar. Add condensed milk and golden syrup, bring to the boil and boil for 6 minutes, whisking continuously. Carefully pour mix over the biscuit base. Place in the refrigerator for 30 minutes to set.

Gently melt white chocolate over a double boiler* (or microwave), add the oil and whisk well to combine. Pour the chocolate over the caramel layer. Allow to set slightly (about 10 minutes at room temperature) before adding a layer of crushed pretzels. Place in the refrigerator for 30 minutes to set.

When ready to serve, remove slice from tin and portion with a hot knife.

* A double boiler is created by placing a heatproof bowl over a pot of simmering water on the stove. Ensure the level of water does not touch the base of the bowl, especially when melting chocolate, as this will cause the chocolate to overheat and seize.

This recipe first appeared in the September 2022 issue of SALIFE magazine.