Chocolate & Peanut Butter Pretzel Fudge

Directions

Line an 8" x 8" baking dish with parchment paper.
In a small sauce pot over medium-low heat, melt the peanut butter and 1/3 cup of the sweetened condensed milk. When melted, pour it into the bottom of the prepared baking dish. Spread evenly using a rubber spatula.
Melt the chocolate chips over a double boiler or in the microwave.
In another small sauce pot, add the remainder of the sweetened condensed milk and the marshmallow fluff. Stir together over medium-low heat until combined, then add the melted chocolate. Mix until all ingredients are blended. Fold in 1/2 cup crushed pretzels.
Pour the mixture over the peanut butter layer and spread evenly. Top with the remaining 1/3 cup crushed pretzels, pressing them into the chocolate fudge layer.
Refrigerate for 1 hour. Afterwards, loosen the sides of the fudge from the baking dish using an offset spatula or butter knife. Cut the fudge into 5 rows by 5 rows. Store in a tightly covered container in a cool, dry place.