Chocolate Covered Fudge-Stuffed Pretzels Recipe
During this busy season of parties and gift-giving, it's important to have a few never-fail holiday recipes in your arsenal. Meet your new secret weapon!
These easy Fudge-Stuffed Pretzels are delicious and versatile, making them the perfect holiday treat! Two pretzels are sandwiched around a layer of rich fudge, then they're dunked in chocolate and finished with a few sprinkles.
These are sweet and salty candies that are perfect for serving at parties, packaging as edible gifts, or leaving on a plate for Santa.
yield: 80 pieces
- 3 cups semi-sweet chocolate chips
- 1 14-oz can sweetened condensed milk
- 2 oz (4 tbsp) butter
- 160 small twist pretzels (about 1/2 pound)
- 14 oz chocolate candy coating
- 14 oz white chocolate candy coating
- Assorted decorations: sprinkled, colored sugars, and candy canes
- Lollipop sticks if you want to make this candy into a lollipop
Start by making the fudge filling. Combine the semi-sweet chocolate chips, the condensed milk, and the butter in a large microwave-safe bowl.
Microwave the mixture for one minute, and then stir. If the chips are not melted completely, place the bowl back in the microwave for an additional 20-30 seconds, then heat and stir it again. Continue to heat it in small bursts until the chips are melted and everything is well-mixed.
When your fudge is finished, it should be shiny, smooth, and thick. At this point it's a little too soft to use straight away, so press a layer of cling wrap on top of the fudge and refrigerate it for about 20 minutes. It should be the texture of thick peanut butter when you're ready to use it. If it's left in the refrigerator for too long, it will get very thick and hard to work with, so keep a close eye on it in the refrigerator.
To assemble the Fudge-Stuffed Pretzels, place a pretzel on a baking sheet lined with parchment or waxed paper. Place a small spoonful of fudge on top of the pretzel--about a teaspoon, or a little less, is the perfect amount.
Add another pretzel on top and press down gently until the fudge is spread out to the sides and it's in an even layer.
Continue to assemble the pretzel sandwiches until you've used all of the fudge filling. This recipe will make about 80 pieces, so you'll probably need 2 or 3 baking sheets to hold them all! Refrigerate the tray briefly until the fudge layer is firm, about 20 more minutes.
An alternate method is to make these into lollipops instead. If you'd like to turn these into pops, melt a small amount of the candy coating in the microwave, then dip the very tip of a lollipop stick into the coating.
Press the chocolate-tipped stick into the fudge layer at the bottom of the pretzel. The chocolate will help the stick adhere and will make your lollipops secure. Rest the pretzel back on the baking sheet for a few moments until the coating has set, then proceed with the rest of the recipe.
To dip the pretzels, melt each type of candy coating individually. Use forks or dipping tools to dip the pretzels one at a time in the coating, pressing them down so that they're submerged completely, then lifting them out of the coating and letting the extra drip back into the bowl. Scrape the bottom against the lip of the bowl, then set the pretzel back down on the baking sheet.
If you've made pops, the process is even easier! Just hold one end of the lollipop stick and use it as a handle to dip the pretzels into the melted coating.
Dip about 4-6 pretzels at a time. While the coating is still wet, sprinkle the tops of the pretzels with holiday sprinkles, colored sugar, crushed candy canes, or any other decorations you'd like. A pinch of flaked sea salt is also delicious, and adds to the sweet-and-salty theme!
Fudge-Stuffed Pretzels will keep in an airtight container at room temperature for several weeks. Serve them in decorative candy cups, gift them in festive tins, or just eat them plain by the handful! Happy holidays!
All text and images (c) Elizabeth LaBau