I bet you didn’t know that November 20th is National Peanut Butter Fudge Day! Don’t worry, that’s what I’m here for. This recipe for Chocolate Peanut Butter Pretzel Fudge is absolutely heavenly and so easy to make, it doesn’t even require an oven! The bottom layer is a mix of smooth semi-sweet chocolate and crushed pretzels which adds a nice crunch to the foundation of every bite. The peanut butter layer is creamy and rich and everything that is wonderful about peanut butter. The top layer is a solid quarter-inch of ganache and heavily sprinkled with small and large salty pretzel pieces. If you like salty-sweet, please..stop what you’re doing and make this fudge immediately.
Chocolate Peanut Butter Pretzel Fudge
Adapted From: Sprinkle Bakes
Makes 4lbs of Fudge
Chocolate Pretzel Crust:
1 cup finely ground pretzels
1/2 cup semisweet chips
4 tbsp unsalted butter
2 tbsp sugar
1 egg, beaten
1. Line a 9×9-inch baking dish with parchment paper, allow the paper to overhang all sides.
2. Put a few handfuls of pretzels (I used the square “snaps”) in a ziplock bag and roll over them with a rolling pin until crushed. You can also use a food processor if you have one.
3. Heat a saucepan filled 1/3 full with water and bring to a simmer. Create a makeshift double boiler by puting chocolate and butter in a medium heat-proof bowl and placing it on top of the pan of simmering water. Stir occasionally until the chocolate and butter melts.
4. Add the sugar and egg and cook the mixture until it has thickened slightly.
5. Remove the mixture from simmering pot and stir in pretzel crumbs. You will use the pan of simmering water again later, so keep it around. Press the mixture into the prepared pan with buttered hands.
6. Set aside while you prepare the fudge.
Peanut Butter Fudge:
2 14 oz. cans of sweetened condensed milk
2 10 oz. bags of peanut butter chips (such as Reese’s)
1 1/2 tsp. vanilla extract
1. Combine the condensed milk and peanut butter chips in a large microwaveable bowl. Heat at 100% power until melted and smooth, 3-5 minutes, stir halfway through.
2. Stir in vanilla extract.
3. Pour mixture over chocolate pretzel crust and refrigerate for 15 minutes. While you wait for the fudge to chill, make the topping.
Chocolate Ganache/ Pretzel Topping:
1 cup semisweet chocolate chips
3 tbsp heavy cream
25 pretzels, crushed
1. Combine chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth and shiny about 3 minutes.
2. Using and offset spatula, a spoon, or a knife, spread over the fudge and top with crushed pretzels of varying sizes
3. Refrigerate until firm, at least 4 hours or overnight.
4. Fudge is super dense and very rich so cut into very small pieces and enjoy!!
Photos by: Zac Wolf Photography