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Snickers Fudge

Author: Toni Anderson

Ingredients

  • 2 cups dark chocolate chips divided
  • 1/2 cup butterscotch chips divided
  • 3/4 cup real creamy peanut butter divided
  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow cream
  • 1 teaspoon vanilla
  • 1 1/2 cups dry roasted peanuts chopped coarsely
  • 14 ounces caramels unwrapped
  • 1/4 cup whipping cream

Instructions

  • In a small saucepan, melt 1 cup dark chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter together until smooth; stir frequently.
  • Pour chocolate mixture into the bottom of a 9x13 inch baking dish that has been lined with foil. Chill until set.
  • In a medium saucepan, melt the butter. Add in the sugar and evaporated milk. Boil for 5 minutes while stirring constantly.
  • Remove the pan from the heat and stir in 1/4 cup creamy peanut butter, vanilla, and marshmallow cream.
  • Stir in coarsely chopped peanuts; it's best if these are salty.
  • Spread the peanut mixture over the chocolate layer in the pan. Chill for 1 hour, or until set.
  • When center layer is set, place the unwrapped caramels in a microwave safe bowl, add the whipping cream, and heat for 30-second intervals until caramels are melted and the mixture is smooth.
  • Spread the caramel layer over the filling. Chill for 30 minutes.
  • In a small saucepan, combine 1 cup dark chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter and heat until melted and well combined, stirring frequently.
  • Pour the chocolate layer over the caramel layer.
  • Refrigerate fudge for at least 1 hour before slicing.

Notes

Fudge makes an excellent gift (provided there are no nut allergies). Store fudge in the refrigerator for up to 35 days.