Peanut Butter Pretzel Fudge Squares

• 1 cup unsalted butter
• 2 cups granulated sugar
• 2/3 cup creamy peanut butter
• 1/4 cup milk
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 6 cups miniature marshmallows
• 3 cups crispy rice cereal
• 1 1/2 cups crushed pretzels
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup crushed pretzels for topping

Steps

1. 1 Line a 9x9 inch baking pan with parchment paper.
2. 2 In a large saucepan, melt butter over medium heat.
3. 3 Add sugar, peanut butter, milk, and corn syrup; stir until smooth.
4. 4 Bring to a boil, stirring constantly.
5. 5 Remove from heat and stir in vanilla and marshmallows until melted.
6. 6 Mix in crispy rice cereal and 1 cup of crushed pretzels.
7. 7 Press mixture into prepared pan.
8. 8 Melt chocolate and white chocolate chips separately; drizzle over fudge.
9. 9 Sprinkle with remaining crushed pretzels.
10. 10 Refrigerate for at least an hour before cutting into squares.

Equipment

• 9x9 inch baking pan
• parchment paper
• saucepan
• rubber spatula

Variations

• Swap peanut butter for almond butter for a nutty twist.
• Add a handful of salted roasted peanuts for extra crunch.

Substitutions

• If you're out of miniature marshmallows, use an equal amount of regular-sized ones, just cut them into smaller pieces.

Pairings

• Perfect for bake sales or as a homemade gift wrapped in cellophane.

Nutrition

Tips

• Use a butter knife to drizzle the chocolate for a fun pattern.
• Work quickly when assembling to prevent the fudge from setting too fast.

Storage

Store in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight.

Serving Suggestions

• Serve with a tall glass of cold milk.
• Pair with a scoop of vanilla ice cream for a decadent treat.

FAQ