Peach Pretzel Slice
This retro-inspired slice combines salty pretzels, creamy cheese filling, peaches, and sweet mango jelly for the ultimate summer treat.
What do I need?
For the base
- 200 g salted pretzels, lightly crushed
- 125 g unsalted butter, melted
- 2 tbsp caster sugar
For the cream layer
- 250 g cream cheese, at room temperature
- 1/2 cup caster sugar
- 300 mL thickened cream, whipped to soft peaks
For the jelly layer
- 700 g jar Goulburn Valley Peaches, drained (reserve juice)
- 1 × 85 g mango jelly sachet (makes 500 mL prepared jelly)
- 1 cup boiling water
- ½ cup reserved peach juice (from the jar)
- ½ cup cold water
How do I make it?
Preheat oven to 180°C (160°C fan-forced). Combine crushed pretzels, melted butter and sugar. Press firmly into a lined 23 × 33 centimetre slice tin. Bake for 8–10 minutes. Cool completely.
Beat cream cheese and sugar until smooth, then fold in whipped cream. Spread evenly over the cooled pretzel base and chill for
30 minutes to firm up.
Slice peaches and arrange evenly over
the cream layer.
Dissolve jelly crystals in 1 cup boiling water and stir until fully dissolved. Add ½ cup reserved peach juice and ½ cup cold water (to make 500 millilitres of liquid). Cool for about 20–30 minutes, until the jelly just begins to thicken but is still pourable.
Carefully spoon the jelly mixture over the peaches. Refrigerate for 4–6 hours, or until set.
Cut into squares with a sharp knife, wiping the blade between cuts for neat slices.
