3 c semi-sweet chocolate chips
14-oz can sweetened condensed milk
4 T butter
160 small twist pretzels (about 1/2 pound)
14 ounces chocolate candy coating
14 ounces white chocolate candy coating
Assorted decorations: sprinkled, colored sugars, and candy canes
Combine and melt together chocolate chips, condensed milk and butter, stir until smooth, (it should be shiny, smooth, and thick. If too soft to use immediately, press a layer of cling wrap on top of fudge and place in refrigerator for about 20 minutes, if left in refrigerator too long, it will get to thick to work with.
Place a pretzel on parchment or waxed paper lined cookie sheet. Spoon 1 t of fudge on top of the pretzel, top with another pretzel and gently press down until fudge is spread to the sides and in an even layer. Continue until of the fudge filling is used. Make’s about 80 pieces. Refrigerate until the fudge layer is firm.
Melt candy coating individually. Dip pretzels into the coating. While coating is still wet, sprinkle top of pretzels with sprinkles, colored sugar, crushed candy canes, sea salt etc.
Store in airtight container at room temperature.
