Skip the candy aisle and make a giant pan of a favorite candy bar. Snickers Fudge tastes even better than the original! It comes with a warning, though: you won’t be able to stop.
Original recipe: December 2012 | Updated: November 2021
Why This Recipe Works
This Snickers Fudge recipe 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 every batch I make in the freezer to make it more difficult to graze upon.
If you love this classic American candy bar as much as I do, you are going to want to make a batch of this pronto. It is great for holiday gatherings and also acts as the perfect delicious gift.
Recipe Ingredients
Chocolate chips – Milk chocolate chips melt well and align best with the way a Snickers bar tastes like. Dark chocolate or semi-sweet chocolate chips work great, too!
Peanut butter – Use creamy peanut butter (with added peanuts in recipe) OR omit the peanuts and use chunky peanut butter.
Marshmallow creme – Make your own marshmallow creme by cooking 2 cups of mini marshmallows, 2 tbsp of butter and 2 tbsp of light corn syrup in a medium saucepan over medium-low heat. Cook and stir until free of lumps.
Caramels – Save time by purchasing caramel bits instead of individually-wrapped caramels.
How To Make Candy Bar Fudge
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:
- Granulated sugar
- 1/4 cup evaporated milk
Stir and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from the heat and add:
- Marshmallow creme
- 1/4 cup creamy peanut butter
- Vanilla extract
Stir until combined. Add the 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:
- Caramels
- 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!
More Indulgent Desserts
Recipe Notes
- Store any uneaten fudge in the fridge for up to 5 days or the freezer for up to 6 months.
- This yummy dessert acts as a great holiday gift.
FAQ About Fudge
Fudge is a type of candy made by combining sugar, butter and milk that is heated then cooled to harden. The end result is smooth, sugary and rich.
Fudge freezes very well if you’re looking to extend the shelf life. Place in an airtight container and store in the freezer for up to 6 months for best results.
Fudge is a type of candy made by combining sugar, butter and milk. It is often combined with other ingredients including chocolate, marshmallows or nuts.
The purpose of butter in fudge is to prevent sugar crystals from getting too big, creating an extra smooth end result.
Fudge does not typically include flour, making it a gluten-free dessert in most cases.
Related Recipes
- Chocolate Chip Muffins
- Chocolate Crunch Cake
- Snack Bites with Nutella
- Hot Fudge Sauce
- Caramel Pecan Bars
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Snickers Fudge Recipe
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 caramels or caramel bits
- 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.
Notes
- Store any uneaten fudge in the fridge for up to 5 days or the freezer for up to 6 months.
- This yummy dessert acts as a great holiday gift.
I made these for my husband to take into his office and they were a total hit! The gal behind the front desk even requested the recipe. 🙂
That’s great to hear!