Sweet And Salty Fudge Bars Recipes

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SWEET AND SALTY FUDGE



Sweet and Salty Fudge image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 9 to 16 squares

Number Of Ingredients 6

Nonstick cooking spray, for the foil
2 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup kettle-cooked chips, lightly crushed
1/2 cup thin pretzel sticks, lightly crushed

Steps:

  • Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
  • In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
  • Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

SWEET AND SALTY MICROWAVE FUDGE



Sweet and Salty Microwave Fudge image

This sweet fudge with a hint of saltiness couldn't be easier-simply microwave and pour!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 36

Number Of Ingredients 7

3 cups semisweet chocolate chips (18 oz)
2 1/2 cups miniature marshmallows
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla
3/4 cup broken pretzel sticks
1/2 teaspoon coarse sea salt
1/3 cup chopped salted cocktail peanuts

Steps:

  • Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
  • In 8-cup microwavable measuring cup or large microwavable bowl, microwave chocolate chips, 2 cups of the marshmallows and the condensed milk uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are softened and can be stirred smooth.
  • Stir in vanilla, pretzels and remaining 1/2 cup marshmallows. Immediately pour into pan. Press salt into fudge; sprinkle with additional peanuts. Refrigerate 2 hours or until firm.
  • Use foil to lift fudge from pan. Cut into 1 1/2-inch squares. Store in airtight container at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 70 mg

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