PRETZEL FUDGE PIE
Easy to make but impressive to serve, this decadent rich brownie filling in a sweet and salty pretzel crust is drizzled with caramel and served with a dollop of cream.
Provided by minihaha
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h6m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate.
- Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate.
- Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.
Nutrition Facts : Calories 633 calories, Carbohydrate 73.4 g, Cholesterol 153.8 mg, Fat 38 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 23 g, Sodium 528.5 mg, Sugar 52.2 g
EASY CHOCOLATE FUDGE WITH PRETZELS
Satisfy your sweet tooth with this recipe that pairs gooey chocolate with salty, crunchy pretzels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 36
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 324 g, Fat 12 g, Fiber 3 g, Protein 6 g
TRIPLE-DECKER PEANUT BUTTER AND PRETZEL FUDGE
With layers upon layers of crunchy chocolate-pretzel crust, dense peanut butter fudge and silky dark chocolate ganache topped off with the savory crunch of dense sourdough pretzels, this fudge defines indulgence. It's for any peanut butter and chocolate lover, any fudge lover or anyone who loves the sweet and salty of chocolate and pretzel together, making this one edible gift which is sure to please the masses. One quick batch requires only stove-top and chill time, and yields 8 to 10 dainty but decadent boxes of pure delight.
Provided by Food Network
Categories dessert
Time 3h15m
Yield About 36 pieces
Number Of Ingredients 10
Steps:
- 1. For the crust: Line a 9-by-9-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
- 2. Pulse 15 of the pretzels in a food processor until you have fine crumbs. (You should have 1 cup.) Crush the remaining 10 pretzels into large chunks by hand and set aside for topping the fudge.
- 3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium to medium-low heat. Set the bowl over the saucepan but not touching the water. Stir occasionally until the chocolate and butter melt, about 3 minutes. Add the sugar and egg and cook, stirring constantly with a wooden spoon until warm to the touch and slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the pretzel crumbs. Press firmly into the prepared pan. (Save the pan of water for melting the chocolate ganache.)
- 4. For the fudge: Combine the condensed milk with the peanut butter chips and a pinch of salt in a large microwave-safe bowl. Cook until melted and smooth, stirring only occasionally, 3 to 5 minutes. Spoon the peanut butter fudge on top of the crust and spread into an even layer. Refrigerate for 15 minutes.
- 5. For the ganache: While the fudge is chilling, combine the chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth, and shiny, about 3 minutes. Using an offset spatula, spread the glaze over the fudge and sprinkle with the large chunks of pretzel pieces. Refrigerate until firm, about 2 hours or up to overnight. Cut into 1 1/2-inch squares or into 1 1/2-by-3-inch candy bars.
- Gift Note: Enjoy these at room temperature for up to a week, or refrigerate and serve cold like a candy bar straight from the ice box.
- Copyright 2011 Cooking Channel, LLC. All rights reserved.
MERTZIE'S ADDICTIVE PRETZEL CANDY FUDGE
Loved the addition of pretzels to this recipe. They gave it an unexpected crunchiness. I would agree - so yummy!
Provided by Michelle Koletar/Mertz
Categories Other Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Put mashed pretzels in an oven on warm. Melt the peanut butter morsels & white chocolate morsels together. (I do this on 50% power in the microwave for about 5 minutes, stirring at least once.)
- 2. When melted, mix in peanut butter, peanuts & the mashed pretzels.
- 3. Spread onto a WELL-greased 8x8 pan. (I always line the pan with parchment paper sprayed with Pam.)
- 4. Allow fudge to harden, about 2 hours. Cut in chunks. They are not meant to look perfect. DIG IN!!!
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