In the grocery store today, they were playing Christmas music. I bought David’s christmas gift two days ago. The season is here, people. Last year, I tried to make fudge for my very first time. (!) It was a disaster. I even wrote a since deleted post about it as a cry for help. Getting the homemade just right is finicky and difficult. This year, I rebooted and was ready to make a stellar fudge that is fool-proof and does NOT require a candy thermometer.
It happened. It’s here. It got solid reviews when I brought it to friends. Merry Christmas! And fudge.
PEANUT BUTTER & CHOCOLATE PRETZEL FUDGE
Serves about 20 pieces
14 ounces condensed milk
3/4 cup milk chocolate chips
2 tablespoons butter
3/4 cup peanut butter
20 pretzels
Pour half of condensed milk in a skillet over low heat. Stir in chocolate chips and 1 tablespoon butter. Stir until melted. Pour into a lined 8×8 baking dish.
Rinse skillet and heat remaining condensed milk with peanut butter and 1 tablespoon butter.
Stir until melted and pour on top of chocolate into an even layer. Press pretzels into peanut butter. Allow to chill in refrigerator overnight. Slice into square pieces.
- PEANUT BUTTER & CHOCOLATE PRETZEL FUDGE
- Serves about 20 pieces
- 14 ounces condensed milk
- ¾ cup milk chocolate chips
- 2 tablespoons butter
- ¾ cup peanut butter
- 20 pretzels
- Pour half of condensed milk in a skillet over low heat. Stir in chocolate chips and 1 tablespoon butter. Stir until melted.
- Pour into a lined 8x8 baking dish.
- Rinse skillet.
- Heat remaining condensed milk with peanut butter and 1 tablespoon butter.
- Stir until melted and pour on top of chocolate into an even layer.
- Press pretzels into peanut butter.
- Allow to chill in refrigerator overnight. Slice into square pieces.
