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This recipe was inspired by Sprinkle Bakes’ Triple Decker Maple Peanutbutter Pretzel Fudge.

Okay, I totally, unabashedly stole her flavor combination idea because I thought that sounded like a cracker of a fudge flavor. 😀

However, I didn’t feel like making three layers and I didn’t have any of the ingredients on hand that Sprinkle Bakes’ recipe calls for. So I started out with my own trusty fudge recipe, substituting and adding ingredients until I thought that this might actually work.

Here’s what I came up with:


This fudge is soft, exceedingly rich, and verrry peanutbuttery! I recommend going all out with the crushed pretzels to help cut through the richness. Also, I love the slight crunch from the peanut chunks. The maple flavor isn’t very pronounced, you just get a whiff of it every now and then. So feel free to up the maple syrup content, and maybe decrease the amount of peanut butter, if you would like more maple flavor.

Next time, I would probably go with all white chocolate, and sprinkle milk chocolate chips over the whole thing along with the pretzel sticks.


Peanutbutter Maple Fudge with Pretzel Sticks

70g butter

150g maple syrup

125g evaporated milk

225g marshmallows (about 18 regular sized marshmallows)

200g white chocolate, chopped

100g milk or dark chocolate, chopped

280g peanut butter (I used crunchy, for texture)

1 truckload of pretzel sticks, partially crushed up


Line a 9x9in brownie pan with parchment paper.

Place the butter, maple syrup, and condensed milk in a saucepan over low heat.

When the butter has melted, crank up the heat and add the marshmallows.

Bring the fudge to a full rolling boil and keep it there, constantly stirring, for 5 minutes.

Take the pan off the heat and add the chocolate along with the peanut butter. Stir until everything is melted.

Pour the mixture into the prepared pan and sprinkle with a mix of crushed and whole pretzel sticks.

Leave to set for a couple of hours, then remove from the pan and cut into squares.



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