Snack Attack Fudge Recipe

5 1 1
Snack Attack Fudge Recipe
Snack Attack Fudge Recipe photo by Taste of Home
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Snack Attack Fudge Recipe

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5 1 1
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Surprise! Salty snacks are stirred into homemade fudge for a taste the guys (and gals) will all go crazy for.
MAKES:
81 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 teaspoon butter
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) milk chocolate chips
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup miniature pretzels, coarsley crushed
  • 1/2 cup crushed ridged potato chips
  • 1/2 cup Beer Nuts
  • 1 teaspoon vanilla extract

Directions

Line a 9-in. square pan with foil. Grease foil with butter; set aside.
Combine the milk and chocolate chips in a large microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Cook 30-60 seconds longer, stirring every 30 seconds, or until chips are melted. Stir in the pretzels, potato chips, Beer Nuts and vanilla.
Transfer to prepared pan. Cover and refrigerate for 2 hours or until firm. Lift fudge out of pan using foil. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 2-1/2 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Snack Attack Fudge in Simple & Delicious December/January 2013, p71

  • 1 teaspoon butter
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) milk chocolate chips
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup miniature pretzels, coarsley crushed
  • 1/2 cup crushed ridged potato chips
  • 1/2 cup Beer Nuts
  • 1 teaspoon vanilla extract
  1. Line a 9-in. square pan with foil. Grease foil with butter; set aside.
  2. Combine the milk and chocolate chips in a large microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Cook 30-60 seconds longer, stirring every 30 seconds, or until chips are melted. Stir in the pretzels, potato chips, Beer Nuts and vanilla.
  3. Transfer to prepared pan. Cover and refrigerate for 2 hours or until firm. Lift fudge out of pan using foil. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 2-1/2 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Snack Attack Fudge in Simple & Delicious December/January 2013, p71

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debstorlie User ID: 7470745 240365
Reviewed Dec. 27, 2015

"Good"

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