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.

Same Recipe, Your Texture

Pureed (IDDSI Level 4)

IDDSI Level 4 Pureed Salted Pretzel Fudge Bars Recipe

A smooth chocolate and pretzel puree with balanced sweetness and a hint of salt. This Level 4 version blends creamy fudge and softened pretzels into one cohesive, velvety texture that passes IDDSI spoon-tilt and fork-drip testing while keeping the flavor contrast intact.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 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 tbsp Sugar

Chocolate Fudge Layer

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

Equipment

• Mixing bowl
• Spatula
• Saucepan
• 8×8-inch baking pan
• Parchment paper
• Measuring cups/spoons

Method

 

1. In a mixing bowl, combine the crushed pretzels, melted butter, and sugar. Stir until the crumbs are evenly coated and look like wet sand. Blend with a splash of milk, until mixture passes fork and spoon tilt tests.
2. 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.
3. Plate the pretzel puree as a square or in the shape of a pretzel and top with the fudge, being sure to test for texture at time of service and blend additional milk if fudge begins to set too firmly.

SLP Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

 

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

Soft and Bite Sized (IDDSI Level 6)

IDDSI Level 6 Soft & Bite-Sized Salted Pretzel Fudge Bars Recipe

These salted pretzel fudge bars offer a wonderful contrast between the salty, crunchy pretzel base and the smooth, sweet chocolate fudge layer. The sprinkle of sea salt enhances the flavors, creating a balanced bite every time. By modifying the texture, these fudge bars can be made accessible for everyone, capturing the essence of a classic treat in a safe, enjoyable format.

Print Recipe Pin Recipe

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 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.

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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