Chocolate Peanut Butter Pretzel Fudge
The Almond Eater
semi sweet chocolate
14 oz. condensed milk
For the peanut butter pretzels:
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.
*If you want a stronger peanut butter flavoring, add an additional 2 tbsp
**Serving size is an approximation and will depend on how big or small you slice the fudge.