Snickers Fudge Recipe

This Snickers fudge turns everything I love about the candy bar into four homemade layers: chocolate, soft peanut nougat, chewy caramel and more chocolate. I’ve been making it for YEARS and years, and I still think it tastes even better than the original. Everyone who sinks their teeth into a square falls head over heels.

I’m usually looking for ways to simplify a recipe, but these layers are worth keeping. Marshmallow creme and store-bought caramels help make this candy bar fudge doable, and each layer brings something you’d miss without it. After hundreds of batches, this is still one recipe I wouldn’t streamline further.

Like my cookie dough ice cream cake, this falls firmly into the “I cannot be trusted around an entire pan” category. I actually keep batches in the freezer to slow myself down a little. Consider yourself warned!

Why This Recipe Works

• No oven needed. Use the microwave and stovetop to build the layers, with freezer breaks between them and at least an hour in the refrigerator before slicing.
• Four layers recreate the candy bar. Two layers of milk chocolate and peanut butter sandwich a soft nougat-style filling with salted peanuts and a chewy caramel layer.
• Shortcut ingredients do some of the work. Marshmallow creme and store-bought caramels help you build those distinct layers without making every component from scratch.
• The freezer helps between layers. Letting each layer firm up while you make the next gives you a base to spread the next mixture over.
• One pan gives you plenty to share. Cut it into small squares for holiday gatherings, homemade gifts or any occasion that calls for a sweet treat. A little square packs a lot of candy bar goodness!

Ingredients for Snickers Candy Bar Fudge

You won’t need actual Snickers bars for this recipe! These ingredients create the chocolate, peanut nougat and caramel layers that make it taste like the candy bar.

Milk chocolate chips: My choice for getting closest to that familiar Snickers flavor. Semi-sweet or dark chocolate chips also work if you prefer a less sweet chocolate layer.

Creamy peanut butter: You’ll use this in both chocolate layers and the nougat filling. I prefer creamy peanut butter with whole peanuts so you get that distinct crunch.

Butter: Salted or unsalted butter works in the nougat layer.

Granulated sugar: Sweetens the nougat filling and cooks with the butter and evaporated milk before you add the marshmallow creme.

Evaporated milk: You’ll use it in the nougat and caramel layers. Use evaporated milk, not sweetened condensed milk, which contains added sugar.

Marshmallow creme: Gives the nougat-style filling its soft texture. Use store-bought creme to keep this layer straightforward.

Vanilla extract: Adds flavor to the nougat filling.

Salted peanuts: Give the filling its crunch and balance some of the sweetness. Lightly salted peanuts work, too.

Soft caramels or caramel bits: Either works for the chewy caramel layer. Caramel bits save you from unwrapping individual candies. Skip pourable caramel sauce for this layer.

How to Make Snickers Fudge

See the recipe card below for ingredient amounts. You’ll make four layers, placing the pan in the freezer between each while you prepare the next.

1. Melt the chocolate and peanut butter. Coat a 9×13-inch pan with cooking spray. Combine the bottom chocolate layer ingredients in a microwave-safe bowl. Microwave in two 30-second intervals, stirring after each. If needed, continue in short intervals just until smooth.

2. Spread the first layer. Pour the chocolate mixture into the prepared pan and spread evenly across the bottom. Place in the freezer while you prepare the nougat filling.

3. Melt the butter. In a medium saucepan, melt the butter for the nougat layer over medium heat.

4. Cook the sugar mixture. Stir in the sugar and evaporated milk listed for the nougat layer. Bring to a boil, then cook for 3 minutes, stirring constantly.

5. Make the nougat filling. Remove the saucepan from the heat and immediately stir in the marshmallow creme, peanut butter and vanilla until combined.

6. Add the peanuts. Stir the salted peanuts into the nougat mixture until evenly distributed.

7. Spread the second layer. Remove the pan from the freezer and gently spread the peanut nougat over the chocolate base. Return to the freezer while you make the caramel.

8. Melt the caramels. Combine the caramel layer ingredients in a small saucepan. Cook over medium-low heat, stirring constantly, until melted and smooth.

9. Add the caramel layer. Spread the melted caramel evenly over the nougat. Return the pan to the freezer while you prepare the final chocolate layer.

10. Finish with chocolate and chill. Melt the top chocolate layer ingredients using the same microwave method as the first layer. Spread over the caramel, then refrigerate for at least 1 hour, or until set throughout, before cutting into squares. Keep refrigerated.

Recipe Notes

• Have your nougat ingredients ready. Measure the marshmallow creme, peanut butter and vanilla before you start cooking. They need to go in immediately after you remove the sugar mixture from the heat.
• Start the 3-minute timer when the mixture boils. Stir constantly as it cooks to keep it from scorching.
• Give each layer time to firm up. The freezer breaks help keep the layers distinct. If a layer is still too soft to spread the next mixture over, give it a little more time.
• Use short bursts when melting chocolate. Stir after each microwave interval, even if the chips still look intact. If needed, continue in shorter intervals just until smooth.
• Choose caramel bits to save prep time. They melt into the same chewy layer without all that unwrapping.
• Chill before slicing. Refrigerate for at least 1 hour and make sure the fudge is set throughout. Use a sharp knife and wipe it between cuts for neater squares.

How to Store Snickers Fudge

Store the fudge in an airtight container in the refrigerator for up to 5 days, with parchment or wax paper between stacked layers.

For longer storage, freeze in an airtight, freezer-safe container for up to 6 months. Thaw in the refrigerator before serving. Freeze in small portions so you can pull out just a few squares at a time.

How to Serve Snickers Fudge

I usually serve this candy bar fudge in small squares straight from the fridge. It’s rich, so start small. You can always go back for another!

• Add it to a holiday treat tray. The four layers make these squares stand out among cookies and other homemade candies.
• Spoon it over ice cream. Cut a square into little chunks and scatter over vanilla ice cream, my favorite pairing.
• Make a fudge cookie sandwich. My boys love a piece tucked between two peanut butter cookies. It’s over the top, and they are completely fine with that.
• Package it as a homemade gift. Arrange chilled squares in a small container with parchment between layers, and let the recipient know to keep it refrigerated.

What Is the Nougat Layer in Snickers Fudge?

Nougat is the soft, chewy filling you bite into beneath the chocolate and caramel. In this homemade Snickers fudge, marshmallow creme helps create a nougat-style layer without whipping egg whites or making traditional nougat from scratch. Peanut butter flavors the filling, and salted peanuts add that familiar candy bar crunch.

How to Store Leftover Evaporated Milk

This recipe uses ½ cup evaporated milk total, so you may have some left in the can. Transfer the extra to an airtight container, refrigerate promptly and use within a few days, following the storage instructions on your brand’s packaging.

Use the leftovers in oatmeal, coffee or a creamy soup. Evaporated milk is not a direct substitute for sweetened condensed milk, so check which one your next recipe calls for.

More Homemade Candy and Dessert Recipes

• Homemade Butterfinger Bars
• Snickers Fruit Salad
• Caramel Apple Cupcakes
• Cherry Pie Bars

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Snickers Fudge Recipe

This homemade Snickers fudge has four layers of chocolate, peanut nougat and chewy caramel, with salted peanuts for crunch. I’ve made it hundreds of times over the years, and I still think it tastes even better than the candy bar! No oven needed.

5 from 15 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Refrigeration: 1 hour hour

Servings: 24

Calories: 302kcal

Author: Megan Porta

Ingredients

Bottom Chocolate Layer

• ▢ 1 cup milk chocolate chips
• ▢ 1/4 cup creamy peanut butter

Peanut Nougat Layer

• ▢ 4 tbsp butter
• ▢ 1 cup granulated 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

Caramel Layer

• ▢ 14 oz soft caramels unwrapped, or caramel bits
• ▢ 1/4 cup evaporated milk

Top Chocolate Layer

• ▢ 1 cup milk chocolate chips
• ▢ 1/4 cup creamy peanut butter

Text Ingredients

Instructions

• Prepare the pan. Coat a 9×13-inch pan with cooking spray.
• Make the bottom chocolate layer. Combine 1 cup milk chocolate chips and ¼ cup peanut butter in a microwave-safe bowl. Microwave in two 30-second intervals, stirring after each. If needed, continue in short intervals, stirring until smooth. Spread evenly across the bottom of the prepared pan. Place in the freezer while you prepare the nougat.
  1 cup milk chocolate chips, 1/4 cup creamy peanut butter
• Make the peanut nougat layer. Melt the butter in a medium saucepan over medium heat. Stir in the sugar and ¼ cup evaporated milk. Bring to a boil, then cook for 3 minutes, stirring constantly. Remove from the heat and immediately stir in the marshmallow creme, ¼ cup peanut butter and vanilla until combined. Stir in the peanuts. Spread evenly over the chilled chocolate layer and return the pan to the freezer.
  4 tbsp butter, 1 cup granulated 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
• Make the caramel layer. Combine the caramels and ¼ cup evaporated milk in a small saucepan. Cook over medium-low heat, stirring constantly, until melted and smooth. Spread evenly over the nougat layer. Return the pan to the freezer while you prepare the topping.
  14 oz soft caramels, 1/4 cup evaporated milk
• Make the top chocolate layer. Combine the remaining 1 cup chocolate chips and ¼ cup peanut butter in a microwave-safe bowl. Microwave in two 30-second intervals, stirring after each. If needed, continue in short intervals, stirring until smooth. Spread evenly over the caramel layer.
  1 cup milk chocolate chips, 1/4 cup creamy peanut butter
• Chill and slice. Refrigerate for at least 1 hour, or until set throughout. Cut into 24 squares. Keep refrigerated.

Notes

• Measure ahead: Have the marshmallow creme, peanut butter and vanilla ready before cooking the nougat mixture.
• Time the boil: Start the 3-minute timer when the sugar mixture begins boiling, stirring constantly.
• Check between layers: Each layer should be firm enough to support spreading the next mixture over it. Allow extra freezer time if needed.
• Ingredient choices: Use evaporated milk, not sweetened condensed milk. Caramel bits save unwrapping time; pourable caramel sauce is not a replacement.
• Neater slices: Chill thoroughly and wipe a sharp knife between cuts.
• Storage: Refrigerate in an airtight container for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 6 months, separating layers with parchment or wax paper. Thaw in the refrigerator.
  Give each layer time to firm up before adding the next. The freezer breaks help keep those four layers distinct, so if the surface is still too soft to spread over, leave the pan in a little longer.

Nutrition

Calories: 302kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 136mg | Potassium: 152mg | Fiber: 1g | Sugar: 35g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

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Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.