3 cups pretzels
200g unsalted butter, melted
¼ cup sugar
1 cup dark chocolate, melted
2 cups dark chocolate
1 cup salted caramel sauce
Peanut butter Layer
2/3 cups peanut butter
½ cup salted caramel sauce
1 cup chopped peanuts
½ cup chopped caramel candy chews
1/3 cup chopped peanuts
Add pretzels to the bowl of a food processor and blitz until you reach a fine crumb. Add the melted butter and blitz until the crumbs are coated.
Pour the wet crumbs into a 9” springform pan and use the back of a tablespoon to press firmly on the sides and bottom of the cake tin. Chill for 1 hour.
Use a pastry brush to brush the chilled base with the melted chocolate and chill for 1 hour.
Peanut butter layer
Add the peanut butter, salted caramel sauce and chopped peanuts to a large microwave safe bowl and mix until well combined.
Add to the bottom of the cake tin and use a spoon to spread around evenly. Chill for 20 minutes.
To make the ganache add the dark chocolate and caramel to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
Pour the ganache onto the peanut butter layer and top with chopped caramels and peanuts. Chill in the fridge for 2 hours before slicing up to serve.