Pretzel Fudge Pie Food

PRETZEL FUDGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate.
• Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate.
• Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.

EASY PEANUT BUTTER & PRETZEL PIE

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

FUDGE PIE

Steps:

• Preheat oven to 375 degrees. Place chocolate and butter in a 4 cup Pyrex measure or microwave-safe bowl. Place in microwave and heat on high, for 1 minute, stir, and heat for 30 seconds more. Let sit for a minute or so and stir until chocolate dissolves completely.
• Add sugar, flour, eggs, vanilla, and salt. Stir until well combined.
• Pour into lightly oiled 9 inch pie pan.
• Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.

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.

PEANUT BUTTER FUDGE SWIRL CHIFFON PIE

Steps:

• Pie:.
• In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
• Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
• Reduce heat and cook 5 minutes, stirring constantly.
• Add peaut butter and stir until blended.
• Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
• Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
• Fold into peanut butter mixture and then gently fold in whipped cream.
• Spoon into baked and cooled Pretzel Crumb Pie shell.
• Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
• Chill 3 hours or until set.
• Pretzel Crumb Pie Shell:.
• Combine pretzel crumbs, sugar, and melted butter, mixing well.
• Press evenly in bottom and sides of 9-inch pie plate.
• Bake in 350 degree oven for 8 minutes.
• Cool on wire rack.

PRETZEL FUDGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate.
• Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate.
• Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.