Chocolate Fudge with Pretzel Topping

2 Tbsp Unsalted butter, cut into small pieces

3 Cups Semisweet chocolate chips (16oz)

1 Can (14oz) Sweetened condensed milk

½ tsp Pure Vanilla Extract

1/8 tsp Salt

2 ½ Cups Pretzels, roughly chopped up

Coat an 8 inch square baking pan with cooking spray and line with parchment paper.  Make sure there is extra parchment paper sticking up over the edge.

Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl. Place this bowl over the top of a pot of simmering water until the chocolate melts, but do not boil, just warm.

Remove from heat and stir in 2 cups of pretzels.

Pour this mixture into the prepared pan and smooth out the top.  Press remaining pretzels (1/2 cup) onto the smoothed top. 

Refrigerate about 2 hours or until hard.  Is leaving overnight then must saran wrap.  Once set pull fudge out by using the parchment paper and cut into small squares.