If you've got a peanut butter lover in your life, than this one's for you! Super easy, no bake peanut butter fudge with pretzels is sweet and salty and only takes 8 minutes of hands on time. Oh, and you don't need a candy thermometer!!!
Why You'll Love This 4-Ingredient Peanut Butter Fudge with Pretzels
As the wife of a peanut butter lover, I'm always on the hunt for new recipes that incorporate this creamy and nutty ingredient. This 4-ingredient peanut butter fudge with pretzels is one of my all-time favorites because it's incredibly easy to make. It also packs a deliciously crunchy punch thanks to the addition of pretzels.
This soft fudge is a great option for the holiday season and makes a simple dessert for any evening. And who doesn't love no bake desserts anyway?!
(For more tasty nutty recipes, you might like my Easy Peanut Sauce Baked Chicken, Shrimp Salad Rolls with Peanut Dipping Sauce or Homemade Hazelnut Butter.)
- Why You'll Love This 4-Ingredient Peanut Butter Fudge with Pretzels
- Step By Step Instructions
- Tips for Achieving a Creamy Texture
- Storing Your Fudge
- Substitutions + Variations
- Serving Suggestions and Pairing Ideas for This Easy Dessert
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This peanut butter fudge with pretzels only uses 4 ingredients!!! These are pantry staples that don't need refrigeration so it's easy to keep the simple ingredients on hand for when a craving hits.
- Creamy Peanut Butter - You can use regular or natural peanut butter. I like this best with smooth peanut butter so that the crunch from the pretzels is the contrast but if you really like crunch, you could use crunch peanut butter too. Be sure to use your favorite peanut butter because it is the main flavor in this fudge recipe. Let it come to room temperature before you begin to achieve a creamy and smooth texture.
- Sweetened Condensed Milk - A large tin, 400 mls or 14 oz size. If you can only find the 300 ml cans, use 1 full can plus ⅓ of another can.
- Pretzels - Mini pretzel twists are great but any salted pretzels will work. If you've got matchstick pretzels, have fun making a chevron or other geometric pattern. Crush some for the recipe and reserve some whole pretzels for the top of your peanut butter fudge.
See recipe card for quantities.
That's it! No candy thermometer or complicated techniques required.
Step By Step Instructions
Lightly grease a 5x9 inch pan (a loaf pan) with neutral vegetable oil, butter, or melted coconut oil. Alternatively, you can line the pan with parchment paper or wax paper, leaving some overhang on the sides for easy removal later.
Once the fudge is set, invert the pan gently to remove or lift it out of the pan using the parchment paper overhang. Cut it into small squares and enjoy!
Step 1. Crush the pretzels but leave about 10-12 whole.
Step 2. Heat peanut butter and condensed milk over medium heat, occasionally stirring in a medium saucepan.
Step 3. Remove the saucepan from heat once the mixture is smooth, about 5-7 minutes.
Step 4. Fold in powdered sugar and pretzels into the peanut butter mixture.
Step 5. Pour mixture into a 5x9 inch loaf pan. Smooth out evenly.
Step 6. Gently press the remaining whole pretzels into the top.
Refrigerate for a minimum of 4 hours or overnight.
Tips for Achieving a Creamy Texture
One of the key factors in making this peanut butter fudge with pretzels is achieving a creamy and smooth texture. Here are some tips to help you get it just right:
Use natural peanut butter: This type of peanut butter has a higher oil content than processed varieties, which helps to create a smoother texture.
Mix well: Be sure to mix the peanut butter, powdered sugar, and condensed milk thoroughly until there are no lumps or clumps left.
Fold in the pretzels gently: You don't want to overmix the pretzels, as this can cause the fudge to become too crumbly.
Refrigerate for 4 hours or at least 2 hours: This will allow the fudge to set properly and become firm enough to cut into squares.
Storing Your Fudge
Once you've made the peanut butter fudge with pretzels, store it properly to ensure it stays fresh and delicious. While many fudge recipes don't need to be refrigerated, this one should be. It won't go bad if left out but it will not be firm enough. To store, wrap it in one of the ways below and enjoy it within 2 weeks.
Transfer the fudge to an airtight container and store it in the refrigerator or wrap the fudge tightly in plastic wrap and store it in the refrigerator for up to 2 weeks. Aluminum foil can be used like the plastic wrap.
If you prefer parchment or wax paper, wrap the fudge in parchment paper or wax paper and then store it in an airtight container.
Substitutions + Variations
Whether you're a fan of crunchy peanut butter or want to add some extra decadence to your fudge, here are some tasty ideas.
- Crunchy peanut butter - Simply replace the natural peanut butter with crunchy nut butter to add extra texture.
- Peanut butter cup candy - Crush up ¾ cup of peanut butter cups and fold them into the fudge mixture before refrigerating.
- Chocolate drizzle - Melt some dark chocolate chips or white chocolate and drizzle it over the top of the fudge for a rich and indulgent hit of chocolate.
- Nutty fudge - Fold in ½ cup of chopped nuts for added crunch and flavor. Try peanuts, almonds or pecans.
- PB + Cereal - Swap out pretzels for your favorite, crunchy cereal like Rice Krispies or even Cheerios.
- S'mores fudge - Replace pretzels with crushed up some graham crackers and add ½ cup of mini marshmallows. Fold them into the fudge mixture for a classic campfire treat. Since the graham wafers aren't as salty as pretzels, be sure to use salted peanut butter or add ¼-1/2 teaspoon of salt, to taste.
- Pan Size - You can mix it up and use any small baking pan or dish you have. A round pie plate even works. Choosing a small pan will keep your no bake peanut butter fudge a good thickness. If you use a larger pan, it will be thinner.
Serving Suggestions and Pairing Ideas for This Easy Dessert
When it comes to serving tasty, no-bake peanut butter fudge with pretzels the skies the limit!
Serve it on its own as a sweet and satisfying snack or with a glass of cold milk for a classic combination. (Or try it with Lavender Milk Tea)
Top it with a scoop of vanilla ice cream for an indulgent dessert.
Chop it in smaller chunks for topping brownies, cupcakes or sundaes.
Pack it in a lunchbox for a tasty and portable treat.
If you are looking for a super simple treat that isn’t too sweet, you have come to the right place. This peanut butter pretzel fudge is both sweet and salty, which is perfect for someone who likes savory snacks.
I hope you love this easy peanut butter fudge recipe with salty pretzels. It's such a delicious treat and quick to whip up.
For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.
Cheers friends! Sabrina
No-Bake Peanut Butter Fudge With Pretzels
- 14 oz Sweetened Condensed Milk (1 large can)
- 1 cup Smooth Peanut Butter
- 1 cup Pretzel Twists
- ½ cup Powdered Sugar
- Heat peanut butter and condensed milk over medium heat, occasionally stirring in a medium saucepan.
- Remove the saucepan from heat once the mixture is smooth, about 5-7 minutes.
- Crush the pretzels but leave about 10-12 whole.
- Fold in powdered sugar and pretzels into the peanut butter mixture.
- Pour mixture into a 5"x9" loaf pan. Smooth out evenly.
- Gently press the remaining whole pretzels into the top.
- Refrigerate for a minimum of 4 hours or overnight.
Thanks for the great recipe. In my book you can't beat the combo of sweet and salt.