Chocolate Pretzel Fudge with Walnuts and Cranberries

Chocolate Fudge with Walnuts, Cranberries, and Pretzels // FoodNouveau.com

Every holiday cookie spread needs fudge, right? There are many flavor combinations you can play around with when making fudge, and I found the use of a salty element especially fun and delicious. Just imagine how irresistibly salty and sweet these chocolate pretzel fudge treats are: The rich sweetness of chocolate is perfectly balanced by the crunchy and saltiness of pretzels.

You can use whatever’s your favorite miniature pretzel shape and you can mix them them straight into the batter. I decided to play around with the straight variety and place them in a somewhat geometrical pattern over the top, as a contrast with the playful nature of the confection. For variation, you can use trail mix instead of walnuts and cranberries, or your favorite nut/dried fruit combination.

Chocolate Fudge with Walnuts, Cranberries, and Pretzels // FoodNouveau.com

Makes 49 squares.

Chocolate Fudge with Walnuts, Cranberries, and Pretzels

This chocolate fugde has an irresistibly salty and sweet personality: the rich chocolate is perfectly balanced by the crunchy saltiness of pretzels.

15 minPrep Time

15 minTotal Time

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2 tbsp [30 ml] unsalted butter, cut into small pieces
3 cups [750 ml] bittersweet chocolate chips (16 oz [453 g])
1 can (14 oz [414 ml]) sweetened condensed milk
½ tsp [2.5 ml] pure vanilla extract
1/8 tsp [pinch] kosher salt
¾ cup [180 ml] chopped walnuts
¾ cup [180 ml] dried cranberries
¾ cup [180 ml] miniature pretzels


Coat an 8-in [20-cm] square baking pan with cooking spray and line with parchment paper, leaving a 2-in [5-cm] overhang on all sides.

Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in the walnuts, cranberries and pretzels.

Transfer mixture to the prepared pan. Press down and smooth the top. Press additional pretzels on top, if desired. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into squares.

The fudge can be stored in an airtight container, up to 2 weeks.

Recipe Source: Adapted from Martha Stewart


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