Pretzel Avalanche Chocolate Fudge Recipe

This chocolate fudge recipe is filled with pretzels and marshmallows for salty/sweet combo that can’t be beaten! This super easy fudge recipe is perfect for gift giving or when you need a chocolaty treat!

I have been baking and cooking for a long time. I started in the kitchen with my mom; it quickly grew into a passion and evolved into a career.

I’ve taught myself how to make so many things from cheesecake to profiteroles, to spring rolls to roasted turkey...I’ve made huge strides with my culinary skills. However, there are a few recipes that seem simple but I find I get inconsistent results.

Fudge would be one of them. I have managed to make a white chocolate fudge and a peanut butter fudge but sometimes chocolate fudge recipes give me fits.

My friend, Mary from Barefeet In The Kitchen has a Weeknight Dessert Cookbook that is filled with quick, easy and incredibly delicious recipes that any baker can make!

In flipping through the pages and staring at her gorgeous recipes, I found a Pretzel Avalanche Fudge that looked irresistible. I wanted to try my hand at the recipe especially since the holidays are right around the corner.

What Is Chocolate Fudge Recipe

This recipe calls for semi-sweet chocolate or dark chocolate chips, although Mary gives an option for white chocolate chips as well.

Chocolate is combined with sweetened condensed milk, butter, and vanilla to make a rich chocolate fudge recipe.

Chocolate fudge can be made on the stovetop or as Mary explains, in the microwave.

How To Make Pretzel Avalanche Chocolate Fudge Recipe

This recipe is incredibly easy and takes little time to prepare!

To start, combine the chocolate chips of your choice, sweetened condensed milk and butter in a glass bowl and microwave the mixture for about 90 seconds; stir and heat again for just another 15 seconds.

The mixture should be melted and smooth. You can heat it for a few more seconds if needed, but you want to take care not to overheat the chocolate.

Stir in the vanilla and your add-ins, which in this case are mini pretzels and mini marshmallows!

I did not crush my pretzels (neither does Mary), but you could if you wanted smaller pieces. I like the look of the whole pretzels in my fudge squares!

The mixture is poured into a loaf pan or a square pan that has been lined with parchment paper Refrigerate the fudge for at least 4 hours.

When you are ready, remove the fudge from the pan and cut into desired sized squares.

How To Store Chocolate Fudge Recipe

This fudge can be stored in an airtight container on the counter for 2 weeks or in the fridge for 3 weeks.

You can also freeze chocolate fudge for up to 1 month, however, the pretzels may soften over time.

Can I Make Chocolate Fudge Recipe Without Sweetened Condensed Milk?

Sweetened condensed milk is THE perfect consistency for creamy chocolate fudge. It helps chocolate melt so that it is smooth, creamy, and silky plus it is the ingredient that will allow the fudge to set just right.

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Yield: 24

Pretzel Avalanche Chocolate Fudge Recipe

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This chocolate fudge recipe is filled with pretzels and marshmallows for salty/sweet combo that can’t be beaten! This super easy fudge recipe is perfect for gift giving or when you need a chocolaty treat!

Prep Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 3 cups semi-sweet or dark chocolate chips
• 1 14 oz can sweetened condensed milk
• 2 tablespoons butter
• 2 teaspoons vanilla
• 2 cups mini pretzel twists
• 2 cups mini marshmallows

Instructions

1. Line a 6-cup loaf pan with parchment paper
2. Combine the chocolate chips, sweetened condensed milk, and butter in a medium glass bowl and heat in the microwave for 90 seconds.
3. Stir to combine and heat another 15 seconds.
4. Stir and heat an additional 15 seconds, only if needed
5. Stir until mostly smooth with just a few flecks of unmelted chocolate.
6. Add the vanilla pretzels, and marshmallows to the bowl; stir to combine.
7. Scoop the mixture into the prepared pan and spread with a spatula.
8. Refrigerate for at least 4 hours before slicing into squares.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 225Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 96mgCarbohydrates 32gFiber 2gSugar 25gProtein 3g

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