This Pretzel Nutella Fudge is a delicious mix of sweet and salty, the perfect antidote for any chocolate or pretzel craving.
Are you a salty or a sweet person? And before you give an angelic, “Both!” think long and hard about your answer. In the end, one has to win out.
For Alex, my boyfriend, he is the salty side’s biggest fan. Really. Simply wafting the scent of potato chips, pretzels, pho or poutine makes him break out in a grin. Don’t get me wrong, I love a good chip binge like any person, but I don’t have the fervent love for salty food that he does. When we were dating and living in separate apartments, he never kept chocolate at his house. Ever. The closest thing he had was one of the sad granola-only bars with tiny flecks of fake chocolate. I was a sad, sad girl.
If you haven’t guessed it already, I’m a sweet person. Go figure. I run a dessert blog.
That’s why these pretzel Nutella fudge squares are so powerful; they bring two strong supporters of the salty and sweet camps together to bask in the beauty of rich Nutella and salty pretzels. It’s a match made in food heaven.
Whoever decided one day to combine things you might not normally eat together (salty and sweet, think chocolate-dipped fries or something along those lines) was a genius. He or she was probably a stalwart sweet lover who dared not let salty touch her tongue, though her love for her salt-crazed beau simply could not be denied. It was probably a Romeo and Juliet-style affair. Or I’m just going around the bend and overthinking things, as per usual.
This fudge is primarily a refrigerator fudge, as it gets very soft when left out at room temperature. I recommend keeping it cut-up in the pan you prepared it in covered with tin foil, or cut-up in an air-tight container.
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Total Cost = $8.40 (Budget breakdown below recipe)
- 1 cup Nutella
- 1 cup semi-sweet chocolate chips
- 14 oz. canned sweetened condensed milk
- ½ to ⅔ cup broken pretzel pieces
- Whole pretzels for topping
- Line a square 8x8 baking pan with parchment paper, ensuring that all sides are covered.
- In a medium saucepan over low heat, melt Nutella, chocolate chips and sweetened condensed milk, stirring constantly. Remove from heat and gently fold in broken pretzel pieces.
- Pour mixture into prepared pan and cover with whole pretzels. Wrap top with plastic wrap and cool in fridge for at least 4 hours or overnight. Keep refrigerated until serving as this fudge is best served chilled.
Recipe adapted from Broma Bakery.
1 cup Nutella = $1.75
1 cup semi-sweet chocolate chips = $1.90
14 oz. canned sweetened condensed milk = $4.00
1/2 to 2/3 cup broken pretzel pieces = $0.50
Whole pretzels for topping = $0.25