Method

• 1.
  Grease and line a 20 x 30cm rectangle tray.
• 2.
  Whiz pretzels, hazelnuts and 1 tbs nutella in a food processor until finely ground, with the motor operating gradually add butter. Spread pretzel mixture into base of prepared tin, cover and refrigerate for 2 hours until firm.
• 3.
  Soak gelatin leaves in a bowl of cold water for 5 minutes until softened, squeeze out excess liquid, combine softened gelatin and 2 tbs hot water in a bowl, stirring until dissolved.

• 4.
  Whiz cream cheese, extra nutella, mascarpone and sugar in a food processor until combined, transfer to a bowl, fold through gelatin mixture. Pour cream cheese mixture into prepared pan over pretzel base.
• 5.
  Cover and refrigerate for 4 hours to overnight or until firm. Unmould slice onto workbench, cut into slices, top with extra pretzels, hazelnuts and sea salt to serve.