Easy Salted Pretzel Chocolate Fudge Food

SWEET AND SALTY FUDGE

Sweet and Salty Fudge image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 1h45m

Yield 9 to 16 squares

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for the foil
2 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup kettle-cooked chips, lightly crushed
1/2 cup thin pretzel sticks, lightly crushed

Steps:

Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

EASY CHOCOLATE FUDGE WITH PRETZELS

Easy Chocolate Fudge with Pretzels image

Satisfy your sweet tooth with this recipe that pairs gooey chocolate with salty, crunchy pretzels.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 36

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
2 tablespoons unsalted butter, cut into small pieces
3 cups semisweet chocolate chips (16 ounces)
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt
2 1/2 cups roughly chopped miniature pretzels

Steps:

Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.

Nutrition Facts : Calories 324 g, Fat 12 g, Fiber 3 g, Protein 6 g

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