Line a 9x9-inch baking pan with parchment paper or foil, extending over the edges of the pan. Lightly spray parchment or foil with cooking spray; set aside.
Sweet peanut butter fudge topped with salty pretzels. Need we say more?
Servings and Ingredients
|⅔ c. salted caramel sweet and salty pretzel pieces|
|3 c. Hy-Vee granulated sugar|
|⅔ c. Hy-Vee evaporated milk|
|½ c. Hy-Vee salted butter|
|1 ⅔ c. creamy or crunchy peanut butter|
|1 (7-oz.) container Hy-Vee marshmallow creme|
|1 tsp. Hy-Vee vanilla extract|
|Hy-Vee semisweet chocolate chips, melted, for garnish|
Things To Grab
- 9x9-inch baking pan
- Parchment paper or aluminum foil
- Hy-Vee nonstick cooking spray
- Heavy 3-quart saucepan
Coarsely chop large pretzel pieces; set aside.
Combine sugar, evaporated milk, and butter in a heavy 3-quart saucepan. Bring mixture to boiling over medium heat, stirring constantly. Reduce heat and gently boil 5 minutes, stirring constantly. Remove from heat.
Stir in peanut butter, marshmallow creme, and vanilla until combined. Immediately pour fudge into prepared pan. Sprinkle pretzel pieces on top and lightly press into fudge. Cool 1 to 2 hours or until firm.
Use parchment paper or foil to lift fudge out of pan. If desired, drizzle with chocolate. Cut into squares. Store, tightly covered, at room temperature for up to 2 days or in the refrigerator for up to 1 month.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 5mg
- Sodium: 80mg
- Total Carbohydrates: 25g
- Protein: 3g
Hy-Vee Monthly Ad January 2019