Peanut Butter-Pretzel Fudge {12 Days of Sugar ~ Day 12}

 On the twelfth Day of Sugar, my true love gave to me . .

Peanut Butter-Pretzel Fudge

Sadly we have come to the end of the 12 Days of Sugar.  

I saved one of my very favorites for last.

I’ve professed my love of peanut butter before, so obviously this one is going to be at the top of my list.

This fudge is so, so, so, so, good.  It’s smooth and velvety with just a little crunch from the pretzels.  It’s got the whole salty/sweet thing going on, which I happen to love. And talk about easy . . .no stovetop required, no candy thermometer needed, no softball stage checking to do, etc.  This is some of the easiest fudge I have ever made.  I am so in love with this I can’t begin to tell you.

All you peanut butter lovers out there have got to give this a try.  Let me know what you think.

One more thing, even though the 12 Days of Sugar is officially over, don’t think that’s going to stop me from sharing more yummy treats for the rest of this holiday season.  There is plenty more to share.

Hope you have a great weekend.

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Peanut Butter-Pretzel Fudge {12 Days of Sugar ~ Day 12}

Ingredients

• 2 cups salted thin pretzel sticks , broken into 1/2-inch pieces
• 12 Tbsp. butter , melted
• 1 1/2 cups creamy peanut butter
• 1 tsp. vanilla
• 1/4 tsp. salt
• 3 cups powdered sugar
• 1/2 cup chocolate chips (milk or semi-sweet)

Instructions

1. Line an 8x8  inch pan with foil.  Spray with cooking spray.  Process 1 cup of the broken pretzels in a food processor until finely ground.  Combine pretzel crumbs and the 12 Tbsp. melted butter in a bowl of a stand mixer.  Let sit for 5 minutes.
2. Add the peanut butter, vanilla and salt to butter mixture and mix on low speed until smooth.  Slowly add the powdered sugar and mix until peanut butter mixture comes together.  Add remaining 1 cup broken pretzels and mix until just combined.  Transfer peanut butter mixture to the prepared pan and spread into an even layer.  Cover surface directly with plastic wrap and refrigerate for 30 minutes.
3. Microwave the chocolate chips for one minute at 50% power.  Stir and continue cooking in 30 second increments  until melted, stirring after each time.  Stir until smooth.  Pour over top of peanut butter fudge and spread evenly.

 Recipe Source: Adapted slightly from America’s Test Kitchen Christmas Cookies 2014