Potato Chip & Pretzel Fudge

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Easy

This post has been sponsored by Frito-Lay. All thoughts and opinions are my own.

Memorial Day is right around the corner and it’s the kick off party of the summer. Can you tell I’m excited? Summer BBQ’s, grilling, no-cook recipes, pool parties… it’s going to be EVERYTHING! For those of you heading to a memorial day party, here’s a quick dessert hack to wow everyone! Potato Chip + Pretzel Fudge. You’re welcome in advance.

Potato Chip & Pretzel Fudge from www.whatsgabycooking.com (@Whatsgabycookin)

Wavy Lay’s Potato Chip & ROLD GOLD Pretzel Fudge (to be exact) takes about 10 minutes of actual cook time, and then just requires a bit of time to harden in the fridge. It’s loaded with Lay’s Wavy Potato chips to give it that salty and crunchy quality that’s so often missing in fudge. You know when it’s too sweet and needs a little something to counteract all the sugar… well here ya go! It’s sweet AND salty fudge and it couldn’t be easier! Grab a bag of the Lay’s Wavy potato chips for this recipe and you’re ready to go. You could use the regular Lay’s potato chips if you already have some on hand… but I feel like the Wavy ones give it a bit more pizzazz!

Potato Chip & Pretzel Fudge from www.whatsgabycooking.com (@Whatsgabycookin) Potato Chip & Pretzel Fudge from www.whatsgabycooking.com (@Whatsgabycookin) Potato Chip & Pretzel Fudge from www.whatsgabycooking.com (@Whatsgabycookin) Potato Chip & Pretzel Fudge from www.whatsgabycooking.com (@Whatsgabycookin)

Once it’s hardened in the fridge, just pop the fudge out, cut it into 9 big squares, or 36 small squares and head over to a pool party! Just remember to keep it refrigerated before serving because there is NOTHING better than a chilled piece of fudge on a hot summer day. Want some more summer hack recipes – check out the Frito-Lay Summer Hacks Pinterest board! I dare you not to get lost in these!!

Potato Chip & Pretzel Fudge from www.whatsgabycooking.com (@Whatsgabycookin) Potato Chip & Pretzel Fudge from www.whatsgabycooking.com (@Whatsgabycookin) Potato Chip & Pretzel Fudge from www.whatsgabycooking.com (@Whatsgabycookin)

LAY's Classic Potato Chip & ROLD Gold Pretzel Fudge

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By:
Gaby Dalkin
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0
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Ingredients

  • 3 cups semisweet chocolate chips
  • 1 14 ounce can sweetened condensed milk
  • 2 teaspoon pure vanilla extract
  • 6 ounces dark chocolate melted
  • 1 cup Lay’s Wavy potato chips crushed
  • 1 cup mini ROLD GOLD pretzels crushed

Instructions

  • Line a square 8-inch baking pan with parchment paper. Over low heat, in a medium sized pot, add the chocolate chips and condensed milk and stir with a wooden spoon until chips are melted and mixture is smooth. Remove from heat, add the vanilla and stir in ½ cup of the crushed ROLD GOLD pretzels and ½ cup of the crushed Lay’s Wavy potato chips. Pour the fudge mixture into the parchment lined baking pan and spread evenly.
  • Refrigerate for 10 minutes. While chilling, melt the dark chocolate in the microwave until smooth at 30 second intervals stirring after each interval. Remove the fudge from the fridge. Pour 3/4 of the dark chocolate over the fudge and smooth it out. Scatter the remaining crushed Lay’s potato chips and pretzels on top of the dark chocolate and drizzle the remaining melted dark chocolate to finish. Let set in the fridge for at least 2 hours.
  • Use a sharp knife to cut the fudge into 9 or 16 squares.
LAY's Classic Potato Chip & ROLD Gold Pretzel Fudge: Chef Vision

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38 comments

  1. Monika

    I would love these right now! A little sweet and salty. A little crunchy and smooth. Perfect combination!!

  2. Helen Kennedy

    I want to make this right now! Thank you for sharing.

  3. Aimee@Shugarysweets

    Oh my word this sweet and salty fudge looks fantastic!!

  4. Julie @ Table for Two

    I’m obsessed. I want this right now!

  5. Heather Christo

    this is AMAZING!!!!! I love the sweet and salty, I could eat it all

  6. Sarah | Broma Bakery

    OMG THIS IS SO AMAZING I WANT IT RIGHT NOW.
    ^Sorry, that’s my stomach talking.

  7. Shawn @ I Wash You Dry

    Wow, these bars look so fantastic! I love the salty sweet combo!

  8. Rachel – A Southern Fairytale

    Sweet, Salty, Crispity, Crunchity.. oh girl, you do know the way to my heart <3 These look amazing. Those Wavy Lays are the ONLY chips that I use for treats; they're simply the best! <3 <3 Have a delicious week, girlie!

  9. Anna @ Crunchy Creamy Sweet

    This needs to happen in my kitchen! We are obsessed with sweet and salty treats!

  10. Gina @ Running to the Kitchen

    Nothing beats that chocolate + salty combo! <3 this fudge!

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  12. Rosy

    The instructions say add the salt, there is no salt in the ingredients, is it optional?

    • Gaby

      no salt!! salt comes from the chips 🙂 sorry for the confusion

  13. Tracey Zewe

    Can I substitute some form of milk chocolate for the dark chocolate?

    • Gaby

      absolutely! any milk chocolate would work!

  14. Megan

    This looks delicious! Do the pretzels stay crisp? Whenever I try to bake with pretzels they always taste soft or stale.

  15. Megan

    Do the pretzels stay crisp? Whenever I try to bake with pretzels they always taste soft or stale.

    • Deb

      Mine did not. Was this supposed to be eaten the day it was made or stored on the counter? I put it in a sealed container after making yesterday and stored in the fridge and feel the top tastes soft/stale today. Was planning to take them to an event but now I’m embarrassed to take them.

    • Gaby

      weird! mine stay crispy for about a week – but I do keep them in the fridge!

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  21. Paula

    These look delish! I want to make sure they stay crunchy for Christmas. How do you store them in the fridge? In a sealed container/Tupperware? Wrapped in saran wrap or foil? Plastic storage bag?

    Thanks!

  22. Stephanie, One Caring Mom

    I am such a sucker for a sweet and salty combo. Not only that, pretzels and potato chips are my favorite. I can’t wait to try this!

  23. Chelsey

    I gave this a try this weekend and it was REALLY tasty and shockingly easy (I always have a hard time with fudge, but not here!).

    But how did you get yours so thin? The 8×8 baking pan made mine really thick. I think I also didn’t crush the pretzels well enough, because they made the fudge super hard in some areas. Still really good!