Pretzel Avalanche Chocolate Fudge Food

EASY CHOCOLATE FUDGE WITH 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.

EASY SALTED PRETZEL CHOCOLATE FUDGE

Steps:

• Line a 20cmx20cm dish with parchment/baking paper. (Any size from around 20-25cm would work, your fudge will just be slightly thinner.)
• Melt together the milk chocolate, condensed milk and butter over low heat.
• Sift together the icing sugar and cocoa powder.
• When the chocolate mixture is smooth, beat in the icing sugar mix until you have a smooth, thick dough-like mixture.
• Transfer to the prepared dish and smooth the top. Press the pretzels into the fudge and sprinkle with salt (if using).
• Place in the fridge for at least 2 hours to set before slicing into squares.
• Place in a airtight container and keep in the fridge for up to a week.

PRETZEL AVALANCHE CHOCOLATE FUDGE RECIPE

Steps:

• Line a 6-cup loaf pan with parchment paper
• Combine the chocolate chips, sweetened condensed milk, and butter in a medium glass bowl and heat in the microwave for 90 seconds.
• Stir to combine and heat another 15 seconds.
• Stir and heat an additional 15 seconds, only if needed
• Stir until mostly smooth with just a few flecks of unmelted chocolate.
• Add the vanilla pretzels, and marshmallows to the bowl; stir to combine.
• Scoop the mixture into the prepared pan and spread with a spatula.
• Refrigerate for at least 4 hours before slicing into squares.