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5 from 3 votes

Chocolate Peanut Butter Pretzel Fudge

Servings: 24 pieces
Author: The Almond Eater


  • 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.


*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.