Monday, October 29, 2012

Triple Decker Maple Peanut Butter Pretzel Fudge


I've never been overly fond of fudge.  It's one of those desserts that I pass by because it's too much.

Too dense.
Too sweet.
Too one-note in texture.

This fudge recipe changes everything.

There's so much going on here, I don't even know where to begin.  All at once it's salty, sweet, crunchy and smooth! The bottom layer is a chocolate-pretzel crust.  Layer two is silky maple-peanut butter fudge that is so easy to make! It's all topped off with a layer of chocolate ganache embedded with pretzel sticks and more crushed pretzels. Crazy. Delicious.

Did I mention this recipe makes FOUR POUNDS of fudge? Yeah. I'd seriously consider bookmarking this one for the Thanksgiving crowd or for gift giving at Christmas! I'll definitely be making a batch for the people on my bake-and-give list.


This fudge is definitely rich, but it's very well balanced with the saltiness of the pretzels.  And I'm crazy about the maple peanut butter fudge.  It reminds me a little of  the breakfast waffles I  make - sandwiched with plenty of peanut butter and maple syrup!


Triple Decker Maple Peanut Butter Pretzel Fudge
This recipe makes about 4 pounds of fudge, so make it for holiday gatherings or for people on your bake-and-give Christmas list. They'll thank you for it!  These can be enjoyed at room temperature for up to a week when stored in an air-tight container.  With refrigeration they will keep slightly longer.
Adapted from the Cooking Channel 

Yield: 4 lbs of fudge                                                                                          [click for printable recipe]

Crust:
1 cup finely ground pretzels
1/2 cup (3 oz.) semisweet chocolate chips
4 tbsp unsalted butter
2 tbsp sugar
1 egg, beaten
  1. Line a 9x9-inch baking dish with parchment paper, allowing the paper to overhang on all sides.
  2. Heat a saucepan filled 1/3 full with water and bring to a simmer.  Put chocolate and butter in a medium heat-proof bowl and place on top of the pan of simmering water. Stir occasionally until the chocolate and butter melts. Add the sugar and egg.  Cook mixture until it is very hot and has thickened slightly. 
  3. Remove from simmering pot and stir in pretzel crumbs.  You will use the pan of simmering water again for the ganache, so be sure to keep it handy. Press the mixture into the prepared pan with buttered hands.  Set aside while you prepare the fudge.
Maple-peanut butter fudge:
2  14 oz. cans of sweetened condensed milk
2 10 oz. bags of peanut butter chips (such as Reese's)
1 1/2 tsp. pure maple extract
  1. Combine the condensed milk and peanut butter chips in a large microwaveable bowl. Heat at 100% power until melted and smooth, 3-5 minutes.  Stir in maple extract.  Pour mixture over crust and refrigerate for 15 minutes. While you wait for the fudge to chill, make the topping.
Chocolate ganache/ pretzel topping:
1 cup (6 oz) semisweet chocolate chips
3 tbsp heavy cream
25 thick cut pretzels
  1. Combine chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth and shiny about 3 minutes. Using and offset spatula spread over the fudge and top with 14-15 whole pretzels.  
  2. Crush the remaining pretzels and sprinkle over the ganache.  Refrigerate until firm, about 2 hours or overnight.  Cut into squares.  Enjoy!


Supplies:


55 comments:

Jess Wong said...

Is there an alternative to using peanut butter chips? I really want to make it as it sounds delicious but we don't have peanut butter chips where I'm from ):

Averie @ Averie Cooks said...

Heather this is just stunning! All the layers, the flavors, chocolate, PB, salty 'n sweet, the photos - totally gorgeous! Pinning!

Yolanda Modamio Chamarro said...

menudos caramelos, deliciosos!

Veronica said...

great, wonderful, sweet and delicious dessert, not diet :)

Anonymous said...

Jess - I've had the same problem, and ended up melting WHITE CHOCOLATE with PEANUT BUTTER, hardening it in the fridge, and chopping it up to use in cupcakes.
If you're up to experimenting a bit with ratio's for the chocolate/peanut butter, I'm sure you could use that ... Reinata

Irmina Díaz-Frois Martín said...

Un bocado sensacional, con ese toque entre salado y dulce. Me gusta.
Un beso.

Jill @ Sincerely Jill said...

Consider it bookmarked :)

Kezza said...

Thankyou Reinata, wonderful suggestion.
Do you know what ratio you're using at the mo?
Kezz

Jennifer @ Not Your Momma's Cookie said...

Wow - so beautiful and it sounds like it tastes divine!

thelittleloaf said...

This looks amazing!

Anonymous said...

Kezza - I must admit, I go on feel there - but I'd start with about 3 tablespoons of peanut butter to a 100g slab of white choc.

I think last I used about 60 ml of peanut butter to 100g choc, but it was a bit melty.

But if you see it's too soft, you can always gently melt it again and add some chocolate, or more peanut butter if you'd like the PB taste to be stronger

Hope it helps!

Reinata

Cookbook Queen said...

Are you even kidding me right now???

Perfection. Totally giving this out for Christmas!!

Annie @ Annie's City Kitchen said...

Maybe I'm totally crazy but your pictures seem to show a 9x13 inch pan (I think?) but the recipe calls for 9x9 inch pan. Would this recipe work in a 9x13 too? Or are my eyes deceiving me?

regan said...

This sounds AWESOME!!! I just need to run out and get the cream and I'll be ready! Thanks!

sunnyjooey said...

This looks amazing! Any way to substitute the peanut butter chips with regular peanut butter though? I can't get the chips here!

Katrina @ Warm Vanilla Sugar said...

Oh boy! What a recipe!

Meagan @ Scarletta Bakes said...

Woah. This fudge looks SO simple, but SOOOO amazing!! I just love the neatness of it. GORGEOUS!!

Suzanne said...

I'm curious about the pan size also: 4 lbs. in a 9x9
size pan? Just checking before I make it...thx!

Becca said...

Wow, this fudge looks so decadent. Sad thing is I would probably eat all 4 lbs. of it if it made it :D

Anonymous said...

Great thank you for the suggestion! now to get cooking :-) -Jess

SprinkleBakes said...

Hi Suzanne, Yes! My pan pictured is 7x10, and I was pretty sure it was going to overflow, but it didn't. If you'd feel better making it in a bigger pan you could certainly do that. The fudge squares would be slightly shorter.

SprinkleBakes said...

And thank you Reinata for suggesting an alternative to the chips!

Colette Just for Foodies said...

Alright, that's just brilliant.

She loves cake said...

Can I be on your list pretty please! Would really welcome some of these with open arms. Thanks for sharing love...

Bake Me Cakes said...

Wowser! These look delicious and love the colours!

Rachel @ Baked by Rachel said...

I love your styling for this! Cleaver use of the pan.

Katie said...

Is there any way to substitute pure maple extract? I don't think it's widely available over here.

Loretta E. said...

You perfectly described my main problem with fudge! Sometimes I think I should try it, but then there is still the texture, excessive sweetness, etc. that turns me off. Sounds like you may have come up with the perfect solution.

And 4 whole pounds of it?! Wow, is all I can say!

We Are Not Martha said...

Whoa. I have no words.... this is just beautiful and awesome-looking.

Sues

thejoyofcaking said...

My favorites all rolled into one great fudge - oh yea!

Suzanne Perazzini said...

This looks delightful but you have many ingredients we don't have here in New Zealand. I would have to substitute many of the items with something else. It might work, it might not. But they sure look good.

Sue said...

WOW! Maple and peanut butter? I repeat...WOW!

Amanda Rose said...

my mouth is watering right now!

Amanda Rose
http://sewmuchtosay.blogspot.com

Effie said...

This will definitely be making a special appearance on my Thanksgiving table!

http://thevintagelibrary.blogspot.com/

Coleen Patrick said...

Pretty and rustic at the same time--love this recipe!

Heather said...

Want. That is all.

Nicki said...

This flavor combination sounded SO amazing that I decided to make mapely PB fudge right away!
However, I had neither peanut butter chips, nor maple extract, nor sweetened condensed milk, nor the time or patience to make three layers. ;)
So I made a few adjustments... yeah, actually a lot of them. What happened was a very tasty batch of rich peanutbutter fudge with a hint of maple (recipe on my blog if you'd like to check it out).
Thank you oh so very much for the flavor idea!!

Dea-chan said...

... Can we just use maple syrup? I tend to avoid maple extract like the plague.

Katie said...

oh.my.goodness. This looks dangerously and mind-blowingly delicious!!

Anonymous said...

Thank you for this recipe! It is just perfect.

Anonymous said...

And tastes oh so good! it's almost gone and I just made it (;

Lora said...

I love this idea of triple decker fudge and the flavor combo is fab.

Rachel @ The Pescetarian and the Pig said...

Holy goodness this looks amazing! I imagine it tastes kinda crazy with all of those flavors, and man oh man do you have an eye for making food appealing! The presentation of this fudge is beautiful!

Anonymous said...

I have always been amused to be here....simply an awesome post..

Erika Beth, the Messy Chef said...

Oh wow. Yes please. This looks so yummy!

Carolyn said...

I made this last night, exactly as written. Is the fudge layer missing an ingredient? Even refrigerating it overnight, the fudge was gooey and not fudge like. Delicious taste, but disappointing result.

SprinkleBakes said...

Did you use evaporated milk instead of sweetened condensed milk? That's the only thing I can think of. I also used Reece's brand peanut butter chips.

Sorry you had trouble!

Christmas pretzel recipes said...

Oh! these are so tempting and mouth watering. I feel like having one right now

Bob said...

They look so stunning.

Randy Holland said...

I also made this and after sitting in the freezer for 6 hrs it was still watery according to my wife ( i was at work when she told me), but after checking on it when i got home it seems to have hardened. Can't wait to try it. *also followed instruction and ingredient list, actually used less milk. Used 2 12 oz. cans.

Randy Holland said...

I retract my last comment. Used wrong milk. Doh! Just made a new batch using the right type of milk, anxiously waiting for it to chill. :-)

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Anonymous said...

Can I make these ahead of time and store them in the freezer or in an airtight container? These would be great for our Fall Office Potluck next week but today is unfortunately the only free day I have.

Sara Schwartz said...

Can I use maple flavoring instead of maple extract? Will the consistency be the same?

Anonymous said...

Awesome! But I can't get Peanut Butter Chips where I live... Can I just take normal Peanut Butter?

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