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Snickers fudge

Melt-in-Your-Mouth Snickers Fudge That'll Wow Your Family

This Snickers fudge reimagines the beloved candy bar with creamy chocolate, smooth caramel, and crunchy salted peanuts.
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Prep Time 30 minutes
Cook Time 5 minutes
Cooling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fudge Base
  • 1 cup Butterscotch or Peanut Butter Chips Substitute with similar flavored chips if desired.
  • 1 cup Semi-Sweet Chocolate Chips Swap for dark chocolate chips for a more intense flavor.
  • 1/2 cup Peanut Butter For a nut-free version, try using sunbutter instead.
  • 1 can Evaporated Milk Avoid using condensed milk, as it is sweetened.
  • 2 cups Granulated Sugar Cut back a bit for less sweetness.
  • 1/2 cup Butter Stick with unsalted butter for better control of saltiness.
  • 1 cup Marshmallow Cream Homemade marshmallow fluff can be used as an alternative.
  • 1 teaspoon Vanilla Extract Optional but adds a wonderful depth.
For the Chewy Layer
  • 1 cup Caramels Choose store-bought or homemade.
  • 1 cup Salted Peanuts You can swap these for other nuts like almonds or pecans.

Equipment

  • 9x13 inch baking pan
  • Microwave-safe bowl
  • Saucepan
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Begin by greasing a 9x13-inch baking pan with butter or non-stick spray. Line the bottom and sides with aluminum foil, leaving some overhang.
  2. In a microwave-safe bowl, combine semi-sweet chocolate chips, butterscotch (or peanut butter) chips, and half of the peanut butter. Heat in the microwave for about 30 seconds, stirring in between until completely melted and smooth.
  3. Pour half of the melted mixture into the prepared baking pan, spreading it evenly across the bottom. Place the pan in the refrigerator for about 30 minutes to set.
  4. In a saucepan over medium heat, combine the butter, granulated sugar, and evaporated milk. Stir continuously until the sugar dissolves, then bring to a gentle boil, cooking for 5 minutes without stirring. Remove from heat and fold in marshmallow cream, remaining peanut butter, and salted peanuts until well incorporated.
  5. Spread the nougat layer evenly over the set chocolate layer and return the pan to the fridge for about 30 minutes.
  6. To create the caramel layer, place the caramels into a microwave-safe bowl with a splash of water. Heat in 20-second intervals, stirring in between, until melted and pourable. Pour evenly over the nougat layer.
  7. Reheat the remaining chocolate mixture until warm and pour this layer over the set caramel layer, smoothing it out gently. Chill the entire treat for at least 2 hours until fully set.
  8. Remove the fudge from the pan using the foil overhang. Place it on a cutting board and slice into squares for serving.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, allow each layer to set properly before adding the next. Store in an airtight container in the fridge for up to two weeks or freeze for up to three months.

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