Jessie Sheehan’s Salty-Snack Chocolate Fudge with Pretzels and California Prunes
Jessie Sheehan‘s recipe for Salty Snack Chocolate Fudge from her cookbook Snackable Bakes is so incredibly easy to make and endlessly customizable. Her version calls for pretzels and crushed potato chips. We swapped the chips for candied orange slices, toasted walnuts, and California Prunes. The base of the recipe is chocolate chips and sweetened condensed milk, which when melted together makes delicious fudge base (that is IMPOSSIBLE to mess up). Every bite is a flavor explosion that reminds us of our favorite holiday treat Panforte. This recipe was adapted by Alison Needham for California Prunes.
Ingredients
2 2/3 cups (454 grams) semisweet chocolate chips
One 14-ounce can (397 grams) sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon kosher salt
1 3/4 cups (131 grams) crushed pretzels, about 2 2/3 cups whole pretzels or pretzel chips (gluten free if desired)
1/2 cup chopped, toasted walnuts
1/2 cup chopped California Prunes
1/4 cup chopped candied orange slices
Flaky sea salt for sprinkling
Turbinado (or raw) sugar for sprinkling
Cocoa nibs for sprinkling
Directions
Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite sides of the pan. (See above for notes on pan size and handles.)
Microwave the chocolate and sweetened condensed milk on HIGH in a large, microwave-safe bowl in two 45-second bursts, stirring after each with a flexible spatula, until the chocolate melts. (Or do this in a heatproof bowl set over a pan of simmering water – don’t let the bottom of the bowl touch the water.)
Stir in the vanilla, pretzels, walnuts, prunes, and candied oranges. Scrape the fudge into the prepared pan. Drape with a sheet of parchment paper and flatten with your hands.
Sprinkle with flaky sea salt, turbinado (or raw) sugar, and cocoa nibs. Topped with additional candied orange slices if desired. Refrigerate until firm, about 1 hour, and slice with a chef’s knife.
To store: Keep the fudge in an airtight container on the counter for up to 1 week.
