1/2cupunsalted vegan or regular butterroom temperature
2tbsp.Bee Maid Honey
dash of sea salt
1can of condensed coconut milk320 g/11.25 ounces
1/4cupBee Maid Honey
2handfuls of crushed pretzels
1cupvegan chocolate chips
1tbsp.large flaky sea salt
Preheat your oven to 350 F and line a 9-inch baking sheet with parchment paper. Leave overhang on all sides for easy pan removal. Set aside.
In a large mixing bowl, using a hand mixer, mix the butter together till smooth. For around 1 minute. To the bowl, add the all-purpose flour, brown sugar, 2 tbsp. honey and sea salt. Mix for 1-2 minutes. The mixture should be crumbly. Using your hands form a ball and transfer to the lined baking sheet. Flatten the mixture by pressing tightly into the pan. Now, add the pretzel pieces evenly on top. Bake for 20 minutes and let it cool completely before adding the next layer.
To a small pot, add the condensed coconut milk, brown sugar and 1/4 cup of honey. Cook on low heat, whisking consistently to avoid burning. The caramel will become brown and rich looking, just keep whisking. Once it starts to bubble, shut off the heat and add in the butter. Stir till combined and then pour over the completely cooled shortbread pretzel base layer.
Melt the chocolate and coconut oil in a small pot, on low low heat. Stirring just till melted then remove from heat and continue to combine. Pour the chocolate mixture over the cooled caramel and top it with big sea salt flakes.
Place in the fridge to cool completely.
Using the overhanging parchment, remove the bars and cut them into slices.
You can use white sugar in place of brown sugar. Coconut sugar works fine too!This recipe also works fine with regular butter.To speed up the cooling process you can add the 9-inch tray into the fridge between layer preparation.Lasts in an airtight container in the fridge for up to a week.