Candy Corn Pretzel Milk Ball Fudge

Candy Corn Pretzel Milk Ball Fudge

It's no trick – this chocolaty candy corn pretzel milk ball fudge makes a great Halloween dessert treat!

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

25

servings

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
  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.
Makes 25 servings (1 piece)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
Substitute your favorite leftover Halloween candy for the malted milk balls and candy corn. The pretzels in this fudge add a nice salty contrast to the super-sweetness.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • Total Fat 10g
      • (Saturated Fat 7g,),
    • Sodium 105mg;
    • Total Carbohydrate 31g
      • (Dietary Fiber 0g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 2 Other Carbohydrate;
      • 2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.