Candy Corn Pretzel Milk Ball Fudge

By aamundson

Ingredients

• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 bag (12 oz) bittersweet chocolate chips (2 cups)
• 1/4 cup butter, cut into pieces
• 1 teaspoon vanilla
• 1 cup coarsely chopped chocolate-covered malted milk balls
• 1 cup coarsely chopped pretzel twists
• 3/4 cup candy corn

Details

Servings 25
Preparation time 10mins
Cooking time 70mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat condensed milk, chocolate chips and butter over medium heat 6 minutes, stirring frequently, until smooth. Remove from heat; stir in vanilla. Fold in chopped malted milk balls and pretzels.

2. Pour mixture into pan, spreading evenly with spatula. Top with candy corn, pressing gently to adhere. Refrigerate 1 hour or until firm. Use foil to lift from pan. Cut into 5 rows by 5 rows. Store covered in refrigerator.