fudge with (or without) pretzels

the goods:

2 tablespoons unsalted butter, cut into small pieces

3 cups semisweet chocolate chips (16 ounces)

1 can (14 ounces) sweetened condensed milk

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

1/2 cup miniature pretzels

Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes.

Remove from heat, transfer mixture to pan and smooth top; press pretzels on top (you can do the whole pan or just half). Refrigerate until set, 2 hours. Using parchment, lift fudge from pan and cut into squares.