Salted Pretzel Fudge Bars

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 twist on classic fudge with a crunchy, salty kick.

Salted Pretzel Fudge Bars

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 16

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Pretzel Crust

• 1 1/2 cups pretzel crumbs crushed finely
• 1/2 cup unsalted butter melted
• 2 tablespoons sugar

Chocolate Fudge Layer

• 1 can 14 oz sweetened condensed milk
• 1 1/2 cups semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon flaky sea salt for topping

Equipment

• Mixing bowl
• Spatula
• Saucepan
• 8×8-inch baking pan
• Parchment paper
• Measuring cups/spoons
• Knife (for slicing)

Method

 

1. 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.
2. In a mixing bowl, combine the crushed pretzels, melted butter, and sugar. Stir until the crumbs are evenly coated and look like wet sand.
3. 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.
4. 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.
5. 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.
6. 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 squares or bars for serving.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the pretzel crust with milk until smooth, then spread as a base layer. Blend fudge with milk to achieve the correct thickness in small dessert cups.
• Minced & Moist 5 (MM5): Crush the pretzel crust into crumbs, toss with a blended fudge sauce (see puree step).
• Soft & Bite-sized 6 (SB6): Cut the bars into 15mm bite-sized pieces, ensuring the crust is soft and easy to chew. Moisten with a bit of milk if needed.
• Easy to Chew 7 (EC7): Keep the fudge layer thinner for easier bites , but can otherwise serve as listed above.

Macro Adjustments:

• Protein: Add whey powder to the fudge layer or pair with a side like Greek yogurt or a glass of milk.
• Fats: 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.

Dietary Swaps:

• Gluten-free: Use gluten free pretzels.
• Dairy-free/Vegan: Swap melted coconut oil for butter.

Low-Spoons Shortcut: 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.