Directions

Preheat the oven to 400°F.

Line 2 (14x10-inch) jelly roll pans or a small rimmed cookie sheet with a large piece of foil. Set them aside.

On one of the prepared pans, evenly spread out the Frigo® Shredded Parmesan Cheese and chopped pretzels in a single layer.

In a saucepan over medium-high heat, cook the butter and the brown sugar until the butter is completely melted and the mixture comes to a rapid boil, stirring occasionally.

Pour the bubbly butter mixture over the crackers and spread it out with a rubber spatula, making sure to cover all the way to the edges of the pretzels.

Bake the mixture in the oven for 5 minutes or until the topping is golden brown. Then, remove it from the oven, immediately sprinkle it with chocolate chips and bake for 1 more minute.

Remove the topping from the oven and, with the rubber spatula, spread the chocolate chips evenly over the parmesan pretzel toffee. Then, sprinkle with flaked sea salt and place it in the freezer, allowing the mixture to cool.

Meanwhile, make the fudge. In a food processor fitted with a blade, pulse the grated Frigo® Fresh Mozzarella Cheese, butter and vanilla extract until smooth. Add the milk powder and pulse until incorporated.

Add the cocoa powder and 4 cups of confectioner’s sugar and pulse to combine. Then, gradually pulse in the remaining confectioner’s sugar until the mixture is very stiff.

Scrape the fudge into the prepared pan and, with clean oiled hands, press it evenly into the pan, ensuring that it covers completely.

Using an oiled knife or spoon, dollop half of the marshmallow fluff over the fudge and swirl it over the top with a knife.

If the chocolate is set on the toffee, remove it from the freezer and carefully lift it from the pan with a large spatula, being careful to remove the foil as you lift. Place a layer of toffee on top of the marshmallow-topped fudge.

Cover with plastic wrap and place it in the refrigerator. Allow it to cool completely before slicing and serving, for about 20 minutes.

Store it in an airtight container in the refrigerator or freezer.

Rad Tip: This is many great recipes in one! As tasty as this toffee-fudge combo is, the recipe can be modified to fulfill any craving. Feeling nutty? Fold nuts into the toffee-parmesan-pretzel base and/or into the fudge mixture after all the sugar has been incorporated. Adding warm spices like pumpkin pie spices and chili powder makes the fudge taste like Mexican hot chocolate. And swirling in a ¼ cup of caramel or peanut butter gives the fudge another delicious dynamic.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.