Help me with my chocolate layer
I made a variation on strawberry pretzel salad, but I need help with the chocolate I'm adding. I want a chocolate and pretzel bottom, then I put strawberries in strawberry jello on top, then cool whip. I melted chocolate chips and added some sweetened condensed milk so it wouldn't get too hard in the refrigerator, but it was still pretty hard and difficult to cut. Should I use cream instead and make like a ganache? I don't want it to be like chocolate icing mixed with pretzels, I want it harder than that, but still able to cut it. Thoughts?
After you've combined the chocolate with the condensed milk and it's still to difficult to cut at room temperature I'd opt for a ganache. My kitchen has a well worn notebook for making notes on problems like you describe because the ratio of ingredients can be a little tricky in the experimentation stages of recipe development. I might continue working with the mix, diluting it a bit more each time with heated cream, until I got the consistency I wanted. Please let us know what the final formula is.