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25 thick-cut pretzels, sourdough-style (each about 3 inches by 2 1/2 inches)
3 ounces bittersweet or semisweet chocolate, finely chopped
1/2 (4 tablespoons) stick unsalted butter
2 tablespoons sugar
1 large egg, beate
Two 14-ounce cans sweetened condensed milk
4 cups peanut butter chips
Pinch fine salt
6 ounces bittersweet or semisweet chocolate, finely chopped
3 tablespoons heavy cream
1. For the crust: Line a 9-by-9-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
2. Pulse 15 of the pretzels in a food processor until you have fine crumbs. (You should have 1 cup.) Crush the remaining 10 pretzels into large chunks by hand and set aside for topping the fudge.
3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium to medium-low heat. Set the bowl over the saucepan but not touching the water. Stir occasionally until the chocolate and butter melt, about 3 minutes. Add the sugar and egg and cook, stirring constantly with a wooden spoon until warm to the touch and slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the pretzel crumbs. Press firmly into the prepared pan. (Save the pan of water for melting the chocolate ganache.)
4. For the fudge: Combine the condensed milk with the peanut butter chips and a pinch of salt in a large microwave-safe bowl. Cook until melted and smooth, stirring only occasionally, 3 to 5 minutes. Spoon the peanut butter fudge on top of the crust and spread into an even layer. Refrigerate for 15 minutes.
5. For the ganache: While the fudge is chilling, combine the chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth, and shiny, about 3 minutes. Using an offset spatula, spread the glaze over the fudge and sprinkle with the large chunks of pretzel pieces. Refrigerate until firm, about 2 hours or up to overnight. Cut into 1 1/2-inch squares or into 1 1/2-by-3-inch candy bars.