Peanut Butter & Caramel Crunch Fudge

Grab a glass of milk and lets talk fudge. And since I don’t like milk, I’ll grab coffee. And since I’m not a huge fan of straight fudge, I broke up my fudge recipe with more than one flavor and with some texture—remember this Oreo Fudge recipe? This time around I went for a peanut butter and caramel flavor and then gave the fudge a little crunch with some peanut butter pretzel sandwiches that then also gave the whole ensemble a sweet and salty combination.

Peanut Butter and Caramel Crunch Fudge

I know it’s a mouthful, peanut butter, caramel, chocolate, fudge, pretzel sandwiches – yeah, it’s rich. But its also the holiday season, so self restraint is on hold and face stuffing is in full force.

 

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Peanut Butter & Caramel Pretzel Crunch Fudge

Yield: Makes one 9x9 pan

Ingredients:

Chocolate layer

  • 12 oz. dark chocolate, about 2 cups
  • 1 14oz. can sweetened condensed milk
  • 4 oz. peanut butter pretzel bits, about 2 cups

Caramel layer

  • 8.5 oz. white chocolate, about 1 1/3 cups
  • 6 oz. sweetened condensed milk
  • 1/3 cup caramel sauce (Click here for the homemade recipe)

Topping

  • 2 oz. peanut butter pretzel bites, chopped

Directions:

Preparation

Create a foil sling with a one inch overhang on each side.

  1. Place sweetened condensed milk and dark chocolate in saucepan over medium heat and stir until smooth. Fold in chopped peanut butter pretzel bites. Pour mixture into prepared pan and using an offset spatula spread evenly. Set aside.
  2. Place sweetened condensed milk, white chocolate and caramel in a saucepan over medium heat and stir until smooth. Pour over dark fudge layer and using an offset spatular spread evenly.
  3. Sprinkle remaining chopped peanut butter pretzel bites on top and press gently into caramel layer.

A few notes:

  • For the chocolate portion I used Ghirardelli's dark 65% cacao.
  • If you can, for the sweetened condensed milk portion use Borden its a little lighter and less sweet than the Carnation brand.
  • For the caramel portion, I highly recommend using homemade caramel, as it will make a huge difference in flavor - especially, if you take your homemade caramel sauce to the dark amber state as it imparts a deeper flavor beyond just being sweet. For a step-by-step tutorial to making homemade caramel sauce click here for my post.
  • The recipe is highly adaptable, so the chopped peanut butter pretzel sandwiches can easily be swapped to whatever your preference may be.
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23 Responses to “Peanut Butter & Caramel Crunch Fudge”

  1. #
    1
    Averie @ Averie Cooks — October 1, 2012 @ 7:17 am

    Gorgeous looking fudge – both the recipe AND the photography (pinning!)

    I love the new? wood board it’s on and I’d love to snag a piece..PB + choc is the best!

    Reply

  2. #
    2
    Erin @ Texanerin Baking — October 1, 2012 @ 11:20 am

    This looks ridiculously good. I love plain fudge but I’m more than willing to try it with some add-ins. And peanut butter and caramel?! Wow. Don’t think I can make my plain peanut butter fudge anymore when I know that there’s a peanut butter and caramel fudge recipe out there.

    Reply

  3. #
    3
    Katrina @ Warm Vanilla Sugar — October 1, 2012 @ 12:31 pm

    Unreal!

    Reply

  4. #
    4
    Jenny @ BAKE — October 1, 2012 @ 3:16 pm

    these photos are incredible! I love all the layers in your fudge!

    Reply

  5. #
    5
    Rachel @ Baked by Rachel — October 1, 2012 @ 4:36 pm

    I’ve never met a fudge I didn’t like!

    Reply

  6. #
    6
    Andra — October 1, 2012 @ 11:36 pm

    in late fall/early winter last year i found your space when i was looking for a cookie recipe. i found the chocolate peppermint crinkle cookies and they were TO DIE FOR!!! i’m back here to make them again but can’t seem to find the recipe. could you direct me to it please?? thanks so much for helping!

    Reply

  7. #
    7
    Megan {Country Cleaver} — October 2, 2012 @ 12:14 am

    There is so much going on here I don’t know what part of this fabulous beast I want to focus on!! But anything sweet/salty/crunch totally has my heart. And my fat pants.

    Reply

  8. #
    8
    Frissell — October 2, 2012 @ 3:10 am

    Naomi,
    I enjoyed perusing your blog. As for your Peanut Butter & Caramel Crunch Fudge, I can’t wait to try this. Not only do I love fudge, caramel and peanut butter, but I also love a nice cold, tall, glass of milk.
    Thanks for the great information.

    Reply

  9. #
    9
    Laura (Tutti Dolci) — October 2, 2012 @ 4:26 am

    Now that is fudge! Gorgeous!

    Reply

  10. #
    10
    Nichole — October 2, 2012 @ 4:53 pm

    If we don’t want to make caramel sauce, can we buy premade caramel?

    Reply

    • Naomi replied: — October 2nd, 2012 @ 5:29 pm

      Nichole- Yes, you can can buy it. I recommend using Kraft’s Caramel squares rather than caramel sauce since the latter can run from thin to thick and the caramel squares tend to be thicker.

      Reply

  11. #
    11
    Monica — October 3, 2012 @ 1:27 am

    Wow!!! This looks amazing!!! Totally drooling over here! :)

    Reply

  12. #
    12
    Regina @ SpecialtyCakeCreations — October 4, 2012 @ 2:32 pm

    Caramel & Peanut Butter?
    Who could say no to that? You pictures look so stunning!

    Reply

  13. #
    13
    Ricki — October 4, 2012 @ 2:32 pm

    I would love to make these since they look wonderful, but I am embarrassed to say I have no clue what peanut butter pretzel bits are? Can I use pretzels mixed with peanut butter?

    Reply

    • Naomi replied: — October 5th, 2012 @ 8:24 pm

      Ricki-Don’t be embarassed, it might not be sold near you. To answer your question, yes, pretzels mixed with peanut butter will work just fine.

      Reply

  14. #
    14
    Jean | Lemons & Anchovies — November 5, 2012 @ 3:02 pm

    I can’t seem to get enough peanut butter in sweets lately. This would it all the right notes with me. Wow!

    Reply

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    15
    Hailey — March 4, 2013 @ 1:38 pm

    okay, so I made this and it was delicous and to die for. But my fudge doesn’t look as stiff as yours and it’s a little runny including the chocolate part. Was it cocoa that I was suppose to use?

    Reply

  16. #
    16
    Sarah G. — April 16, 2013 @ 3:35 am

    What’s pan sz? 9×13? These look great!!

    Reply

  17. #
    17
    sharlene lord — October 29, 2013 @ 12:49 pm

    I was trying to create an account can u please email me a link as it wont let me do it on my phone. Thank u

    Reply

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