Valentine’s Day is about love and couples, right? Well there’s no other coupling I love more than chocolate and peanut butter! I finished my brief exploration of the world of fudge this week with a modified version of Sprinklebakes’ Triple Decker Maple Peanut Butter Pretzel Fudge recipe, with mine removing the maple syrup from the list of ingredients. I just have a thing about maple syrup combined with other flavors except breakfast foods. Anyway, they get a bit messy during the cutting stage, but the flavors are worth the mess!
Chocolate Peanut Butter Pretzel Fudge
- 1 cup finely ground pretzels
- 3 oz good semisweet chocolate, chopped
- 4 Tbsp unsalted butter
- 2 Tbsp granulated sugar
- 1 egg, beaten
Peanut Butter Fudge –
- 2 – 14 oz cans of sweetened condensed milk
- 1 – 10 oz bags of peanut butter chips (Reese’s)
Chocolate Ganache Pretzel Topping –
- 1 cup good semisweet chocolate
- 3 Tbsp heavy cream
- Pretzel sticks
- Line a 9 x 9 inch baking dish with parchment paper, with extra paper overhanging the sides
- Heat a saucepan filled 1/3 full with water to a simmer.
- Put chocolate and butter in a medium heat-proof bowl (e.g. glass) and place on top of the pan of simmering water.
- Stir occasionally until the chocolate and butter melts.
- Add the sugar and egg, and cook the mixture until it is very hot and has thickened slightly.
- Remove chocolate mixture from the simmering water pot and stir in pretzel crumbs.
- Turn off heat to the water pot but leave on the burner.
- Press the chocolate pretzel mixture into the parchment prepared pan with buttered hands.
- Set aside and prepare the fudge.
- Combine the condensed milk and peanut butter chips in a large microwavable bowl (e.g. glass).
- Heat in the microwave at 100% power, stirring occasionally until melted and smooth, approximately 3-5 minutes.
- Pour mixture over the crust and refrigerate for at least 15 minutes.
- When the fudge is almost chilled start to make the ganache.
- Add water to the saucepan to bring it bring it back to 1/3 full, if needed, and heat it to a simmer.
- Combine chocolate and heavy cream in a heatproof bowl and set over the simmering water.
- Stir until melted, smooth, and shiny – about 3 minutes.
- Using an offset spatula, pour chocolate on the fudge and spread to even out the top.
- Place pretzel sticks on the top in a straight line pattern.
- Crush additional pretzels and sprinkle on top.
- Refrigerate a minimum of 2 hours or overnight.
- Cut and share!