Potato chip pretzel fudge
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A sweet and salty chocolate fudge with crushed potato chips and pretzels, topped with a dark chocolate drizzle. Serve chilled.
Ingredients
- 3 cups semisweet chocolate chips
- 1 14 ounce can sweetened condensed milk
- 2 teaspoon pure vanilla extract
- 6 ounces dark chocolate melted
- 1 cup Lay’s Wavy potato chips crushed
- 1 cup mini ROLD GOLD pretzels crushed
Equipment
- saucepan
- microwave-safe bowl
- 9×9-inch pan
Directions
- Line an 8-inch square baking pan with parchment paper.
- Melt the chocolate chips with the condensed milk over low heat, stirring until smooth. Take it off the heat and stir in the vanilla, then ½ cup each of the crushed pretzels and chips. Spread into the pan.
- Refrigerate for about 10 minutes.
- In the meantime, melt the dark chocolate in the microwave in 30-second bursts, stirring after each one.
- Pour about three-quarters of the dark chocolate over the chilled fudge and smooth it out. Top with the leftover chips and pretzels, then drizzle on the rest of the dark chocolate.
- Chill for at least 2 hours.
- Use a sharp knife to cut into 9 or 16 squares.
Notes
Cut larger pieces or mini bites for more servings. Serve chilled. Generic chips and pretzels work in place of brand-name ones.
Nutrition
Serving: 53g | Calories: 203kcal | Carbohydrates: 30g | Protein: 2.9g | Fat: 9.9g | Saturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 5.6mg | Sodium: 56mg | Potassium: 204mg | Fiber: 1.9g | Sugar: 24g | Vitamin A: 45IU | Vitamin C: 1.3mg | Calcium: 57mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 servings; dark chocolate melted counted as semisweet chocolate, Lay's Wavy potato chips crushed counted as red potatoes, mini ROLD GOLD pretzels crushed counted as hard pretzels. Brands and portions vary, so use it only as an approximation.