If caramelised white chocolate wasn’t made to be used in a blondie recipe, then I don’t know what other plans they had because this is the baking lovechild we all need.

Method

Preheat the oven to 160C. Line a brownie tin with foil & baking paper (foil at the bottom).

Melt the caramilk, 100g of white chocolate & butter together (either in the microwave or in a bow over water *note, if using the microwave, do it it 30 seconds bursts & stir in-between to prevent the white chocolate burning)

Using an electric whisk/stand up mixer, beat the sugar & eggs together until pale & fluffy (should look like milkshake).

Fold the chocolate mix in to the egg mix, then add the flour & fold through.

Chop up 50g of the remaining white chocolate & stir in to make chocolate chunks throughout the mix.

Pour in to the lined tin and smooth over. Press the pretzels in to the surface and place in the oven to bake for 20-25 mins.

It should still wobble in the centre when they come out the oven. Leave out of the oven for about 15 minutes to cool before transferring to the fridge to cool completely.

Melt the remaining 50g of white chocolate and drizzle over the top – return to the fridge to harden the chocolate. Then slice in to squares.