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My Chocolate & Peanut Butter Pretzel Fudge is the perfect combination of salty and sweet! This dessert is a crowd pleaser at home or on the go, and will have your guests begging for seconds!
David’s Note: If you love biting into salty & sweet fudge at the beach, then this homemade variety will hit the spot!
Tip: Dark chocolate can be substituted for the semisweet chips.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
makes 25 pieces
1 cup creamy peanut butter
1 (14-oz) can sweetened condensed milk, divided
3 cups semisweet chocolate chips
7 oz marshmallow fluff
1/2 cup, plus 1/3 cup for topping, mini pretzel twists, crushed
Preparation:
1.)Line an 8" x 8" baking dish with parchment paper.
2.) In a small sauce pot over medium-low heat, melt the peanut butter and 1/3 cup of the sweetened condensed milk. When melted, pour it into the bottom of the prepared baking dish. Spread evenly using a rubber spatula.
3.) Melt the chocolate chips over a double boiler or in the microwave.
4.) In another small sauce pot, add the remainder of the sweetened condensed milk and the marshmallow fluff. Stir together over medium-low heat until combined, then add the melted chocolate. Mix until all ingredients are blended. Fold in 1/2 cup crushed pretzels.
5.) Pour the mixture over the peanut butter layer and spread evenly. Top with the remaining 1/3 cup crushed pretzels, pressing them into the chocolate fudge layer.
6.) Refrigerate for 1 hour. Afterwards, loosen the sides of the fudge from the baking dish using an offset spatula or butter knife. Cut the fudge into 5 rows by 5 rows. Store in a tightly covered container in a cool, dry place.
Enjoy Foodies!
David
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