| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 15 min |
| Yield: | 9 to 16 squares |
Ingredients
- Nonstick cooking spray, for the foil
- 2 cups semisweet chocolate chips
- One 14-ounce can sweetened condensed milk
- 1/2 cup peanut butter
- 1/2 cup kettle-cooked chips, lightly crushed
- 1/2 cup thin pretzel sticks, lightly crushed
Instructions
- Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
- Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.
Reviews
Just made this per directions and am leaving it on the counter as Re didn’t say it has to be refrigerated, unless to hasten it solidifying. If this turns out great, I’m going to add raisins and peanuts next time to make a “Chunky Bar” fudge! I will truly miss The Food Network App! All my saved recipes are there and it has been wonderful! I even paid for it so I could take classes, get nutritional info, timers, etc.
So easy to make! Reserved part of the pan with no crunchies for my mother in law that prefers smooth fudge. She loved it! Per other reviewer’s suggestions, I’m going to play with the toppings on my next batch.
This is an easy and fast recipe. Rich and decadent. I was not a fan of the pretzels /chips on top. They got gummy & chewy, not crisp. I made it again except I mixed crushed pretzels into the chocolate mixture, still chewy and gummy. I think next time I will top with M&M’s for color and crunch.
I felt it was very yummy. I understood no baking. You warm the chips and sweetened condensed milk until smooth & creamy then pour into 8″ baking pan then crush chips & pretzels and sprinkle over top. Cool on counter for 30 minutes, then in fridge for 1 hour. Enjoy
P.S. hope this helps. Sharon S
P.S. hope this helps. Sharon S
Can anyone tell me how long you bake this for and if you put the chips & pretzels on before or after you bake? Want to try the recipe but the version I’m seeing doesn’t state either of these things. Thanks.
Great recipe! I made a few adjustments to accommodate what I had on hand. Used sugar free chocolate chips & mixed a handful of golden raisins into the chocolate mixture, used crushed pretzels & crushed flour tortilla chips instead of potato chips. Turned out amazing!!!
Wow, this stuff is dangerous! I have made this twice so far this week. Turns out perfect every time. Topped mine with toasted crushed walnuts. Make sure you are using the sweeten condensed milk not evaporated milk.
For the first reviewer who’s fudge never set, you said you used evaporated milk. The recipe calls for sweetened condensed milk. Two very different ingredients! Sweetened condensed milk is much thicker and sweeter than evaporated milk and will make a big difference.
Of course its 5 stars .. it’s the easiest recipe on earth .. but mine never gelled. When it didn’t gel in the fridge, I froze it and it still was a semi watery choc, peanut butter, potato chip, pretzel mess. Used 14 oz can of evap and 2 cups of semi sweet … Anyone have a clue what might have happened? I’m at a loss. I’ll try again with suggestions.
Made it gluten and dairy free. Delish.