Triple-Decker Peanut Butter And Pretzel Fudge

Serves: 5

Iva Padberg

1 January 1970

Based on User reviews:

55

Spice

50

Sweetness

56

Sourness

42 mins

Prep time (avg)

5

Difficulty

Ingredients:

170 g

Chocolate (bittersweet or semisweet, finely chopped)

4 tbsps

Unsalted Butter (stick)

2 tbsps

Sugar

1 large

Egg (beaten)

2

Sweetened Condensed Milks (14 ounce cans)

4 cups

Peanut Butter Chips

1

Salt (pinch fine)

3 tbsps

Heavy Cream

Directions:

1

Stir occasionally until the chocolate and butter melt, about 3 minutes

2

For the crust: Line a 9-by-9-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge

3

Pulse 15 of the pretzels in a food processor until you have fine crumbs

4

(You should have 1 cup

5

) Crush the remaining 10 pretzels into large chunks by hand and set aside for topping the fudge

6

Put the chocolate and butter in a medium heatproof bowl

7

Bring a saucepan filled with an inch or so of water to a very slow simmer over medium to medium-low heat

8

Set the bowl over the saucepan but not touching the water

9

Add the sugar and egg and cook, stirring constantly with a wooden spoon until warm to the touch and slightly thickened, 2 to 3 minutes

10

Remove from the heat and stir in the pretzel crumbs

11

Press firmly into the prepared pan

12

(Save the pan of water for melting the chocolate ganache

13

) 4

14

For the fudge: Combine the condensed milk with the peanut butter chips and a pinch of salt in a large microwave-safe bowl

15

Cook until melted and smooth, stirring only occasionally, 3 to 5 minutes

16

Spoon the peanut butter fudge on top of the crust and spread into an even layer

17

Refrigerate for 15 minutes

18

For the ganache: While the fudge is chilling, combine the chocolate and cream in a heatproof bowl and set over the simmering water

19

Stir until melted, smooth, and shiny, about 3 minutes

20

Using an offset spatula, spread the glaze over the fudge and sprinkle with the large chunks of pretzel pieces

21

Refrigerate until firm, about 2 hours or up to overnight

22

Cut into 1 1/2-inch squares or into 1 1/2-by-3-inch candy bars

23

Gift Note: Enjoy these at room temperature for up to a week, or refrigerate and serve cold like a candy bar straight from the ice box