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Pretzel Avalanche Fudge

Salty and sweet are at opposite ends of the flavor spectrum yet, they marry beautifully in this Pretzel Avalanche Fudge. A simple combination of melted chocolate, soft mini marshmallows and twisted pretzels transform into a delightful fusion of flavors that will satisfy sweet and salty fans alike.

Pretzel Avalanche Fudge

Easy Pretzel Avalanche Fudge

This yummy recipe is from Mary Younkin’s newest cookbook entitled The Weeknight Dessert Cookbook. Mary and I have been friends for some time, since we both started on our online food journey. Mary is the creator of Barefeet In The Kitchen and you may have seen some of her recipes shared on my Facebook Brand page, as well. It’s not often that I have the opportunity to feature other cooks on my website, but I was delighted when she asked me to review her latest cookbook. Pick-up your copy of The Weeknight Dessert Cookbook here on Amazon (Affiliate). This book is filled with simple sweet sensations that can be put together in a snap any night of the week. How to make Pretzel Avalanche Fudge: (Scroll down for full printable recipe.)

  • Prepare Pan – Line an 8 x 8 pan with parchment paper leaving enough overhang to lift from pan. Set aside.
  • Chocolate – In a microwave safe bowl, melt together chocolate, condensed milk and butter using the melt function or on 50% power. Melt for 90 seconds, then stir. Repeat in 15 second increments until smooth stopping to stir each time.
  • Mix-ins – Add the vanilla, marshmallows and pretzels. Mix until ingredients are evenly distributed.
  • Transfer to Pan – Spread into pan using an offset spatula or knife. Immediately press 25 additional pretzels on top.
  • Refrigerate – Chill for 4 hours.
  • Serve – Lift from pan using parchment and use a sharp knife to cut into 25 even pieces.
  • Store chilled in an airtight container.
step-by-step images and ingredients how to prepare fudge

 How to Make the BEST Avalanche Fudge Recipe

  • Ingredients you’ll need to make homemade Pretzel Avalanche Fudge: Semi-sweet chocolate chips, sweetened condensed milk, butter, pure vanilla extract, mini marshmallows and mini pretzel twists plus 25 whole pretzels for the top
  • Kitchen tools you’ll need: Medium microwave safe bowl, measuring cups and spoons, large plastic bag, 8×8 inch pan or 9×9 inch pan and nonstick spatula for stirring.
  • This fudge doesn’t require a candy thermometer to make!
  • When making fudge it’s important to work quickly. It begins to set-up fast and you want to spread it into the pan and have ample time to press the pretzels on top.
  • You could use dark chocolate baking chips or milk chocolate baking chips in the same amount with no other adjustments needed.
  • Begin with a bowl that will be large enough to act as the mixing bowl, too.
  • This Avalanche Fge can be stored chilled for up to 2 weeks in an airtight container in the refrigerator.
Pretzel Avalanche Fudge

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Pretzel Avalanche Fudge

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Pretzel Avalanche Fudge

Prep Time10 minutes
Chiling time4 hours
Course: Candy, Dessert
Cuisine: American, Southern
Keyword: fudge-recipes, pretzel-avalanche-fudge
Servings: 25 pieces
Calories: 216kcal

Ingredients

  • 3 cups semi-sweet chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 2 Tbsp butter
  • 2 tsp pure vanilla extract
  • 2 cups mini marshmallows
  • 2 cups mini pretzel twists plus 25 for the top

Instructions

  • Line an 8 x 8 pan with parchment paper leaving enough overhang to lift from pan. Set aside.
  • In a microwave safe bowl, melt together chocolate, condensed milk and butter using the melt function or on 50% power. Melt for 90 seconds, then stir. Repeat in 15 second increments until smooth stopping to stir each time.
  • Add the vanilla, marshmallows and pretzels. Mix until ingredients are evenly distributed.
  • Spread into pan using an offset spatula or knife. Immediately press 25 additional pretzels on top.
  • Chill for 4 hours. Lift from pan using parchment and use a sharp knife to cut into 25 even pieces.
  • Store chilled in an airtight container.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 108mg | Potassium: 132mg | Fiber: 2g | Sugar: 10g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

4 Comments

  1. 5 stars
    Pretzel fudge is perfectly easy and yummy. Im making some for Xmas gifts. Sometimes I use half semi sweet chips and half dark chips. Good quality chips make a difference.

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