Food & Cooking Recipes Dessert & Treats Recipes Easy Chocolate Fudge with Pretzels 3.6 (228) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 36 Satisfy your sweet tooth with this recipe that pairs gooey chocolate with salty, crunchy pretzels. Ingredients Nonstick cooking spray 2 tablespoons unsalted butter, cut into small pieces 3 cups semisweet chocolate chips (16 ounces) 1 can (14 ounces) sweetened condensed milk ½ teaspoon pure vanilla extract ⅛ teaspoon fine salt 2 ½ cups roughly chopped miniature pretzels Directions Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares. Cook's Notes Trail mix or chopped cookies can be used in place of pretzels here. Variations Swap It: Use trail mix, your favorite chopped candy, or crushed cookies in place of pretzels. Rate it Print