Soft & Bite-Sized (IDDSI Level 6)
Tender foods cut into small, bite-sized pieces that are easy to chew and break apart with minimal effort.
These salted pretzel fudge bars are a delightful blend of sweet, salty, and creamy flavors with a touch of crunch from the pretzels. The base layer is a buttery, crushed pretzel crust, topped with a rich chocolate fudge filling and finished with a sprinkle of flaky sea salt. These bars are perfect for any occasion, providing a fun Soft & Bite Sized (IDDSI level 6) twist on classic fudge with a salty kick.
Salted Pretzel Fudge Bars Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides for easy lifting.
- In a mixing bowl, combine the crushed pretzels, melted butter, and sugar. Stir until the crumbs are evenly coated and look like wet sand.
- Press the pretzel mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for 8-10 minutes, or until the edges are slightly golden. Remove from the oven and let cool.
- In a medium saucepan, combine the sweetened condensed milk and chocolate chips over low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat and stir in the vanilla extract.
- Pour the chocolate fudge mixture over the cooled pretzel crust, spreading it evenly with a spatula. Sprinkle flaky sea salt over the fudge layer to your taste preference, adding a nice balance to the sweetness.
- Place the pan in the refrigerator for at least 2 hours, or until the fudge layer is set and firm. Once chilled, lift the bars out of the pan using the parchment paper. Slice into 15mm squares for serving.
SLP Notes
Testing Method: Each piece should be cuttable with the side of a fork and pass the fork pressure test; no knife required. Piece Size: Maximum 1.5 cm for adults (8 mm for children). Trim larger pieces before serving. Texture Goal: Soft, tender, and moist throughout with no hard edges, gristle, or chewy skins. Wet cooking methods are highly recommended. Temperature Note: Heat can change firmness; always check texture again after reheating.How do I…
Adjust the macros?
Protein: Add whey powder to the fudge layer or pair with a side like Greek yogurt or a glass of milk.
Fat: Use low or full fat condensed milk (make your own with milk of choice + sweetener, simmered down) if decreasing. Use full fat sweetened condensed milk + full fat chocolate to increase.
Carbs: Use sugar free or reduced sugar chocolate chips. Replace the pretzels with a finely chopped nut crust.
Make it fit my eating style?
Gluten-Free: Use gluten free pretzels.
Dairy-Free/Vegan: Swap melted coconut oil for butter.
Make it fit my spoons?
Skip the stovetop entirely by combining condensed milk and chocolate chips in a microwave-safe bowl. Microwave in 30 second intervals until melted, then stir in vanilla.
Looking to do more cooking?
The Soft and Bite Sized Moroccan Chicken Tagine is a blend of sweet fruits with spices for a weeknight meal idea.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
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