Chocolate Caramel Peanut Pretzel Pie

• FOR THE BASE:
• 160 grams Gluten Free Digestives, Crushed
• 80 grams Dairy Free Spread, Melted
• FOR THE CARAMEL FILLING:
• 200 grams Coconut Condensed Milk
• 30 grams Brown Sugar
• 125 grams Peanut Butter, Smooth Or Crunchy
• 25 grams Dairy Free Spread
• FOR THE TOPPING:
• 150 grams Dairy Free Dark Chocolate, Melted
• Gluten Free Pretzels, For Decorating

1. Preheat oven to 1180u0b0C (355u0b0F). Grease an 8-inch round pie dish.
2. Mix crushed digestive biscuits and melted dairy free spread. Press into the bottom of and the sides of the pie dish. Bake for 10 minutes.
3. Place condensed milk, brown sugar, peanut butter and dairy free spread in a pan. Cook for 5 minutes until mixture is melted and well-combined. Pour into the pie case.
4. Bake for 12 minutes. Remove from oven and allow to cool while you make the topping.
5. Pour melted dark chocolate over the pie and top with the pretzels. Refrigerate for about 3 hours before serving in small slices.

digestives, coconut condensed milk, brown sugar, peanut butter, spread, chocolate, pretzels

Taken from tastykitchen.com/recipes/desserts/chocolate-caramel-peanut-pretzel-pie/ (may not work)