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. This recipe was adapted by Alison Needham for California Prunes.
Ingredients
- 2 2/3 cups semisweet chocolate chips
- 14 ounces sweetened condensed milk
- 2 tsp vanilla extract
- 1 tsp kosher salt
- 1 3/4 cups crushed pretzels, about 2 2/3 cups whole pretzels or pretzel chips (gluten free if desired)
- 1/2 cup toasted walnuts chopped
- 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
Instructions
- Grease an 8-inch (20 cm) 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.
Notes
To store: Keep the fudge in an airtight container on the counter for up to 1 week.
Nutrition
Calories: 337kcalCarbohydrates: 38gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 2mgSodium: 346mgPotassium: 327mgFiber: 5gSugar: 20gVitamin A: 80IUVitamin C: 0.3mgCalcium: 35mgIron: 3mg