This Chocolate Peanut Butter Pretzel Fudge recipe combines the three best flavors! It’s no bake, 7 ingredients and practically impossible to mess up.
Oh, FUUUUUUUUUDGE. <–Name that movie.
Yeah, now that Halloween is over I apparently have Christmas on my brain. I know, I know—but what about Thanksgiving? I like Thanksgiving, but in no way does it even compare to Christmas.
Growing up, we had a list of Christmas movies we HAD to watch, ‘A Christmas Story’ being one of them. It’s a classic! I also feel like fudge is such a holiday recipe despite the fact that I barely ate it as a kid. My mom was the cookie queen, so we didn’t really need fudge, but seeing as I’m more of a cake lady and not much of a cookie queen (…I don’t even know where I’m going with this..), I felt the need to make FUDGE. It’s not a cake and it’s not cookies, it’s just really delicious, easy to make fudge that will please anyone and everyone who enjoys chocolate.
For this recipe, I figured why not combine my three favorite flavors: chocolate, pretzel and peanut butter. If I’m being completely honest, this fudge started out as simply chocolate pretzel fudge, but I opted to add the peanut butter last minute. If you’re not a huge PB fan or if you’re allergic to nuts (I’ll say it again, but I’m fairly certain someone allergic to nuts wouldn’t be reading ‘The Almond Eater’, but who knows), you can absolutely omit the peanut butter. Speaking of peanut butter, you may be able to tell from the photos that I used a combination of regular pretzels and peanut butter covered pretzels for the topping. Well, I concluded (to not surprise) that peanut butter pretzels are better, so that’s what I included in the recipe write-up!
Another thing this pretzel fudge started out as was healthy. I wanted to healthify this fudge I swear I did, but after two failed attempts I said EFF IT and just made regular fudge, and to no surprise, it’s perfect. The problem with the healthier fudge wasn’t the taste, it was the texture—I just couldn’t seem to get it right–and texture is kind of a big deal when it comes to fudge. With Thanksgiving and Christmas and the holiday spirit rolling around, let’s all embrace a little bit of unhealthy, yes? I truly believe it’s necessary for the soul!
- 12 oz. semi sweet chocolate
- 6 oz. dark chocolate
- 1 can 14 oz. condensed milk
- 1/4 cup butter
- 1 tsp vanilla extract
- 3 tbsp peanut butter*
- 1/2 cup pretzels crushed
- For the peanut butter pretzels:
- 1 cup pretzels
- 1/2 cup peanut butter optional
- 1 tbsp coconut oil optional
- Start by making the peanut butter pretzels: heat peanut butter and coconut oil together in a saucepan until peanut butter has become liquified.
- Pour pretzels into saucepan and carefully stir until they're covered in peanut butter.
- Use a fork to transfer pretzels onto a nonstick baking sheet and then place it in the freezer so that the peanut butter can harden.
- Next, line an 8x8 baking dish with parchment paper and set aside.
- Heat chocolate, milk, butter, and vanilla over medium heat, stirring occasionally until chocolate has melted but being careful not to scorch the chocolate.
- Remove from heat and stir in the peanut butter and crushed pretzels by hand; at this point you should also take the baking sheet out of the freezer.
- Use a spatula to scoop mixture out into the parchment-lined baking dish, smoothing it out so they are few lumps.
- Remove peanut butter pretzels from baking sheet and place them overtop of fudge.
- Place fudge in the freezer for 30 minutes or refrigerator for at least 1 hour, or until it has hardened.
- Slice fudge and enjoy!
- Optional: before serving, drizzle extra peanut butter overtop.
**Serving size is an approximation and will depend on how big or small you slice the fudge.