I will be ending my string of Christmas treats with my three favorites. I’ve been saving the best for last! This fudge is incredible and comes with a warning: If you take a bite, you will not want to stop taking bites. You will need to dig very deep inside of yourself for willpower to stop taking bites. It is so addicting that I have been storing my batch of crack, er…fudge, in the freezer to make it more difficult to graze upon.
As I type, I am drinking a green, juiced mug of veggies. My goal is to drink this very drink for my breakfasts and lunches for an entire week to counter the damage I have done over the past 10 days. Ok, I really need someone to come remove this fudge from my freezer. HELP!
Here is Day #10 of Twelve Days of Christmas Treats!
(recipe adapted from: desertculinary.blogspot.com)
Coat a 9×13 pan with cooking spray and set aside.
FIRST LAYER:
In a small bowl, combine:
1 cup milk chocolate chips
1/4 cup creamy peanut butter
Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy and then pour the mixture in an even layer into the bottom of the prepared pan. Place the pan in the freezer.
SECOND LAYER:
In a medium saucepan, melt 4 tablespoons of butter over medium heat.
Add:
1 cup sugar
1/4 cup evaporated milk
Stir and bring to a boil. Boil for 3 minutes, stirring constantly.
Remove from the heat and add:
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla
Stir until combined.
Add 1 cup of salted peanuts.
Stir until combined. Remove the pan from the freezer and pour the mixture in an even layer over the chocolate layer. Place back in the freezer.
THIRD LAYER:
In a small saucepan, add:
14-oz. bag caramels, unwrapped
1/4 cup evaporated milk
Cook over medium-low heat, stirring constantly, until the caramel is melted and smooth. You could do this step in the microwave instead, but for some reason I always prefer melting caramel on the stove.
Remove the pan from the freezer and pour the caramel over the top in an even layer. Place back in the freezer.
FOURTH LAYER:
In a small bowl, combine:
1 cup milk chocolate chips
1/4 cup creamy peanut butter
Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy. Remove the pan from the freezer and pour the mixture in an even layer onto the top. Make sure the caramel layer is firm before doing this.
Refrigerate for 1 hour (or perhaps you could cheat a bit and freeze for a shorter time like I may or may not have done).
Cut into small squares and serve! Store the uneaten fudge in the fridge. Or the freezer, depending on how addicted you become.
Enjoy!
Candy Bar Fudge
Ingredients
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
- 4 tbsp. butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow creme
- 1/4 cup creamy peanut butter
- 1 tsp. vanilla extract
- 1 cup salted peanuts
- 14 oz. bag caramels unwrapped
- 1/4 cup evaporated milk
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
Instructions
- Coat a 9×13 pan with cooking spray and set aside.FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer into the bottom of the prepared pan. Place pan in freezer.
- SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
- THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth. Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
- FOURTH LAYER: In a small bowl, combine chocolate chips and peanut. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer onto the top.
- Refrigerate for a minimum of 1 hour and cut into squares when ready to serve. Keep refrigerated.
Nutrition
I just want to say how amazingly delicious your photos look! I absolutely love the shot of the caramel oozing off the side of the bars! If I can find all the ingredients in my house I'm going to go and make them right away
You make this look so easy and doable. Yum!
Could you omit the peanut butter to go for more of a plain snickers taste? Don't get me wrong I looooove anything with PB in it, but I looooove snickers just the way they are 🙂
I made these yesturday and they are fantastic! However, instead of using a regular pan, I used a muffin tin pan so each piece is portioned and I'm not tempted to take more than I need! Works perfectly! Great recipe and thank you for sharing!
This looks heavenly. Marshmallow cream was made for the gods. Anything with marshmallow cream is delicious.
These were so easy and fun to make! Next time I'll either use parchment paper on the bottom of the pan (for easier cutting), or use a muffin pan for individual serving sizes. Can't wait to serve these at our Christmas party tonight!
I made this today. It taste WONDERFUL! Thanks so much for this recipe. Taking this to share with my family for Christmas tomorrow – if I don't eat it all before then 🙂
I made these and used crunchy peanut butter instead of regular and used salted pretzels instead of the peanuts and omg they were yummy…
I made these last Christmas and they are delicious. I found I had to keep them in the freezer. Otherwise they are too gooey.
Yum!!!!