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 9×9-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:

Cuisinart AMB-9SCK 9-Inch Chef’s Classic Nonstick Bakeware Square Cake Pan, Silver

Reese’s Peanut Butter Baking Chips-10 oz

Snyder’s of Hanover – Old Fashioned Dipping Stix Pretzels – 10-oz. Bag (Pack of 3)

Ghirardelli Chocolate Baking Chips, Semi-Sweet Chocolate, 12-Ounce Bags (Pack of 6)

Longevity Sweetened Condensed Milk, 14-Ounce (Pack of 4)

Ateco 7.75 by 1.25-Inch Medium Sized Blade Offset Ultra Spatula