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Peanut Butter & Caramel Pretzel Crunch Fudge
Makes one 9×9 pan | Preparation: Create a foil sling with a one inch overhang on each side.
12 oz. dark chocolate, about 2 cups
1 14oz. can sweetened condensed milk
4 oz. peanut butter pretzel bits, about 2 cups
8.5 oz. white chocolate, about 1 1/3 cups
6 oz. sweetened condensed milk
1/3 cup caramel sauce (Click here for the homemade recipe )
2 oz. peanut butter pretzel bites, chopped
1.Place sweetened condensed milk and dark chocolate in saucepan over medium heat and stir until smooth. Fold in chopped peanut butter pretzel bites. Pour mixture into prepared pan and using an offset spatula spread evenly. Set aside.
2.Place sweetened condensed milk, white chocolate and caramel in a saucepan over medium heat and stir until smooth. Pour over dark fudge layer and using an offset spatular spread evenly.
3.Sprinkle remaining chopped peanut butter pretzel bites on top and press gently into caramel layer.
A few notes:
For the chocolate portion I used Ghirardellis dark 65% cacao.
If you can, for the sweetened condensed milk portion use Borden its a little lighter and less sweet than the Carnation brand.
For the caramel portion, I highly recommend using homemade caramel, as it will make a huge difference in flavor.
The recipe is highly adaptable, so the chopped peanut butter pretzel sandwiches can easily be swapped to whatever your preference may be.