Dessert

Salted Caramel Pretzel Fudge Recipe

ByThomas Greene December 11, 2025December 11, 2025

Introduction

This Salted Caramel Pretzel Fudge is the perfect blend of sweet, salty, and crunchy. Rich chocolate fudge is layered with smooth caramel and crunchy pretzels, creating an irresistible treat ideal for sharing or savoring solo.

The image shows a square bar dessert with three visible layers placed on a black surface. The bottom layer is a dark chocolate base with small white pieces mixed inside it, giving it a rough texture. The middle layer is a smooth, light caramel-colored band that sits between the two chocolate layers. The top layer is a thick, dark chocolate sheet that has an even, smooth finish. On top of this layer, there are evenly spaced small pretzels arranged in neat rows, each sprinkled lightly with coarse salt. In the background, there are more similar stacked dessert bars that are out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups semisweet chocolate chips (I use Guittard)
1 14-ounce can sweetened condensed milk
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pretzels
25 soft caramel candies, unwrapped (I use Kraft)
2 tablespoons heavy cream
1/4 teaspoon sea salt
25 whole pretzels for garnish
Sea salt for garnish

Instructions

Step 1: Line an 8×8 baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal. Lightly grease the bottom and sides, then set aside.
Step 2: In a large microwave-safe bowl, melt the butter in the microwave. Add the chocolate chips and sweetened condensed milk. Stir to combine. Microwave for 1 minute on high, then stir. If needed, microwave an additional 15-30 seconds until the chocolate is completely melted and smooth. Stir in the vanilla extract and chopped pretzels.
Step 3: Place the caramel candies and heavy cream in a large microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each, until melted and smooth. Stir in the 1/4 teaspoon sea salt.
Step 4: Spread half of the chocolate fudge mixture evenly into the prepared pan. Pour the caramel over the fudge and spread it evenly with a spatula. Add the remaining fudge on top and smooth it out. Decorate with whole pretzels and a light sprinkling of sea salt.
Step 5: Refrigerate the fudge for 3-4 hours until firm, or preferably overnight. Cut into squares using a hot, wet knife for clean slices.

Tips & Variations

Use a hot, wet knife to cut the fudge cleanly without cracking or sticking.
Substitute almond or cashew butter for the caramel layer to add a nutty variation.
For a softer caramel, add an extra tablespoon of heavy cream while melting the caramels.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly. Reheat gently in the microwave if needed to soften before cutting or serving.