3 oz bittersweet chocolate or semisweet, finely chopped
4 tablespoons unsalted butter
2 tablespoons sugar
1 egg, beaten
2 cans sweetened condensed milk (fudge)
4 cups pb chips
Pinch fine salt
6 oz bittersweet or semisweet chocolate, finely chopped (ganache)
3 tablespoons heavy cream
Instructions
For the crust- Line a 9-by-9-inch baking pan or casserole with
aluminum foil, with long flaps hanging over each edge.
2. Pulse 15 of the pretzels in a food processor until you have
fine crumbs. (You should have 1 cup.) Crush the remaining 10
pretzels into large chunks by hand and set aside for topping the
fudge.
3. Put the chocolate and butter in a medium heatproof bowl.
Bring a saucepan filled with an inch or so of water to a very slow
simmer over medium to medium-low heat. Set the bowl over the
saucepan but not touching the water. Stir occasionally until the
chocolate and butter melt, about 3 minutes. Add the sugar and
egg and cook, stirring constantly with a wooden spoon until
warm to the touch and slightly thickened, 2 to 3 minutes.
Remove from the heat and stir in the pretzel crumbs. Press
firmly into the prepared pan. (Save the pan of water for melting
the chocolate ganache.)
For the fudge- Combine the condensed milk with the peanut
butter chips and a pinch of salt in a large microwave-safe bowl.
Cook until melted and smooth, stirring only occasionally, 3 to 5
minutes. Spoon the peanut butter fudge on top of the crust and
spread into an even layer. Refrigerate for 15 minutes.
5. For the ganache- While the fudge is chilling, combine the
chocolate and cream in a heatproof bowl and set over the
simmering water. Stir until melted, smooth, and shiny, about 3
minutes. Using an offset spatula, spread the glaze over the
fudge and sprinkle with the large chunks of pretzel pieces.
Refrigerate until firm, about 2 hours or up to overnight. Cut into
1 1/2-inch squares or into 1 1/2-by-3-inch candy bars.
Originally Submitted
9/18/2015
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