- 15 min
- 12 min
- 1 1/3 cups (200g) plain flour
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 cup (90g) rolled oats
- 200g good quality dark chocolate, chopped into large chunks
- 2/3 cup (150g) brown sugar, firmly packed
- 1/3 cup (75g) caster sugar
- 1/2 cup (60g) peanuts
- 1 large egg, lightly beaten
- 115g butter, melted
- 1 tsp Queen Fairtrade Vanilla Extract with Seeds
- 1/4 cup pre-made caramel tart filling
- Small baked pretzels
Pre-heat oven to 180ºC (fan forced), and line two biscuit trays with baking paper.
Sift together the flour, bi-carb soda and baking powder. Mix together all of the dry ingredients, including the chocolate and peanuts. If you’re not a peanut fan, try macadamias, walnuts, or pecans, and if you’re nut-free you can omit all together and add some roughly chopped pretzels.
Add melted butter, vanilla and egg to the dry ingredients and mix well. The mix will appear crumbly, but should roll into a ball and hold it’s shape. Roll into small balls and pop on trays lined with baking paper with 3-4cm space between each, cookies will spread out during baking.
Use a clean finger or the back of a teaspoon measure to create an indent in the top of the cookies, and add a dollop of caramel. Remember to take it out of the tin and give it a good stir before using. Press a pretzel firmly on top of your caramel.
Bake for approximately 12 minutes until lightly golden. Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
Note- this delicious recipe and images are by the team at Sweet Magazine. To discover more about Sweet Magazine please visit their website here.