Cooking oil spray, to grease
200g packet salted pretzel twists
½ cup self-raising flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
125g unsalted butter, chopped, softened
½ cup raw caster sugar
2 free-range egg yolks
1 tsp vanilla bean paste
½ cup prepared caramel sauce (such as Caramel Top’n’Fill)
Preheat oven to 170°C fanforced (190°C conventional). Lightly grease a 35 x 12cm loose-bottomed rectangular fluted tart tin with oil.
Put 100g pretzels in the bowl of a food processor. Pulse until a fine powder forms. Sift to remove any large pieces. You should have ½ cup (reserve any remaining powder for another use). Mix in flour and spices.
Combine butter and sugar in a medium bowl. Using an electric hand mixer, beat for 3 minutes, or until light and fluffy. Beat in yolks and vanilla.
Fold flour mixture into creamed mixture until a dough forms. Press into base of prepared tin, extending up the sides slightly.
Roughly chop remaining pretzels. Drizzle caramel sauce over dough, then top with pretzels, pressing down lightly.
Bake for 30 minutes, until golden and firm to touch. Cool in tin for 1 hour before slicing.