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    Home » Dessert » Snickers Fudge Recipe

    Snickers Fudge Recipe

    Published: Sep 18, 2024 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe

    Skip the candy aisle and make a giant pan of America’s favorite candy bar – fudge style! This homemade Snickers Fudge tastes even better than the original! I have made this recipe hundreds of times and it never fails! Fair warning though: once you start eating this decadent dessert, you won’t be able to stop.

    Stacked pieces of fudge with caramel dripping down sides.

    Original recipe: December 2012 | Updated: November 2021 and September 2024

    Why This Recipe Works

    Once upon a time I wanted fudge, but I also wanted a Snickers bar. Then it hit me: I’m a food creator! That’s kind of like a wizard in fairy tales, right? So I created these amazing Snickers Fudge bars with just a little kitchen magic.

    This sweet and salty delight is the most delicious marriage imaginable. It’s better than fudge. Better than a Snickers bar. But fair warning: this may be the most dangerous recipe I have ever made and comes with a test of will.

    Once you pick it up, you can’t put it down. You will need to dig very deep inside of yourself. It is so addicting that I put every batch I make in the freezer to slow myself down a little.

    If you love this classic American candy bar as much as I do, you are going to want to make a batch of this satisfying Snickers Fudge pronto. It is a great sweet treat for holiday gatherings and also acts as the perfect, and delicious, homemade gift.

    • Better than Snickers candy bars, better than regular fudge recipes. 
    • It’s the most delicious marriage you could ever imagine.
    • Perhaps the most dangerous recipe I could possibly have in my house. SO irresistible.
    • I’ve made this fudge a hundred times and it never ever fails.
    • Great for holiday season baking trays, parties, or literally any time of year.

    Ingredients for Snickers Candy Bar Fudge

    This easy recipe uses simple ingredients to create a deliriously delicious dessert no one can resist.

    Fudge ingredients lined up on a counter.

    Chocolate chips – Milk chocolate chips melt well and taste like a Snickers bar. Dark chocolate or semi-sweet chocolate chips work great, too.

    Peanut butter – Use creamy peanut butter or omit the peanuts and use chunky peanut butter.

    Butter – Salted or unsalted butter works.

    Granulated sugar

    Evaporated milk – See the section below for storing leftover evaporated milk.

    Vanilla extract – Make sure your extracts are fresh and in-date for the best flavors.

    Salted peanuts – Lightly salted will also work. 

    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 Homemade Snickers Fudge

    This may look like a lot of instructions, but layered recipes usually do. This snickers fudge recipe actually comes together simply and in surprisingly little time. The hardest part is waiting for the final product to set completely before eating.

    Step 1

    Coat a 9×13 baking pan with cooking spray and set aside.

    Bowl of chocolate chips with peanut butter on top.

    First Layer

    Step 1

    In a small, microwave safe bowl, combine the chocolate chips and peanut butter. Heat in the microwave in two 30-second intervals, stirring after each interval.

    Step 2

    Stir until creamy and pour the chocolate mixture in an even layer into the bottom of the prepared pan. 

    Step 3

    Place the pan in the freezer to set.

    Saucepan with butter inside melting, next to a photo of milk and sugar being added.

    Second Layer

    Step 1

    In a medium saucepan, melt the butter over medium heat. 

    Step 2

    Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. 

    Step 3

    Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla. Add peanuts and stir until incorporated. 

    Step 4

    Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in the freezer.

    Marshmallow cream swirled in a saucepan, next to image of caramels being added.

    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.

    Peanuts added to marshmallow mixture in pan, next to image of it being spread into a baking dish.

    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

    Step 1

    Add the caramels and evaporated milk to a small saucepan. 

    Step 2

    Cook over medium-low heat, stirring constantly, until caramel is melted and smooth. 

    Step 3

    Remove your pan from the freezer and pour the caramel layer over the second layer. Place the pan back in the freezer.

    Caramel being spread over marshmallow mixture in baking dish, next to image of melted chocolate being drizzled over top.

    Fourth Layer

    *This final layer is a repeat of the first layer.

    Step 1

    In a small bowl, combine chocolate chips and the remainder of the peanut butter. 

    Step 2

    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.

    Step 3

    Refrigerate the Snickers fudge for a minimum of 1 hour and cut into squares when ready to serve. Keep refrigerated for best results.

    Recipe Notes

    • Regular or lightly salted peanuts will also work if you are watching your sodium intake.
    • Save time by purchasing caramel bits instead of individually-wrapped caramels.
    • Make your own marshmallow cream 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.
    • Store any uneaten fudge in the fridge for up to 5 days or the freezer for up to 6 months.
    • For another yummy Snickers-themed recipe, check out this Snickers fruit salad.

    How to Serve

    Of course this dessert is amazing on its own, but you can also pair it with any of the following with delicious results.

    • Over a scoop or two of ice cream. I like it over vanilla best.
    • They go great with Apple Pie or Apple Pie Monkey Bread
    • This one isn’t for the faint of heart, but my boys love it. A Snickers Fudge sandwich made with Peanut Butter Cookies
    Top view of Snickers fudge lined up on parchment.

    What is Nougat (aka: the White Fluffy Part of a Snickers)

    There are a few varieties of nougat, but the one we in the US are probably most familiar with is a blend of heated sugar or honey combined with egg whites and whipped until they are aerated and bubbly and fluffy. Most mass manufactured candy bars use an ingredient like corn syrup for the sweetener.

    How to Store Leftover Fudge

    Wrap frozen squares of uneaten fudge in plastic wrap. Place inside an airtight container or freezer safe bag and store in the refrigerator or freezer

    How Long Does Fudge Last in Fridge

    Stored properly, leftover Snicker fudge will be good in the refrigerator for up to 5 days.

    How Long Can You Freeze Fudge

    Fudge freezes very well if you’re looking to extend the shelf life. Wrap the individual pieces in plastic wrap then in aluminum foil and place in a freezer bag or airtight container and store in the freezer for up to 6 months for best results.

    How To Store Leftover Evaporated Milk

    Evaporated milk is often used in place of milk or heavy cream in many recipes. It can also be used in place of sweetened condensed milk in desserts. When you have leftover evaporated milk, you can refrigerate or freeze the excess.

    Refrigerate

    Most just cover the can with plastic wrap or aluminum foil and pop it in the fridge. I like to transfer it from the can to an airtight container or glass jar and refrigerate for up to a week. Open cans exposed to air can absorb odors and form bacteria, so it’s best to keep them covered.

    Freeze

    You can use in ice cube tray to freeze evaporated milk and store the frozen cubes in a ziplock bag for up to six months

    One piece of fudge on parchment, surrounded by peanuts and chocolate chips.

    More Delicious Desserts

    Cherry Pie Bars
    No-Bake Strawberry Jello Pie
    Homemade Butterfinger Bars
    Caramel Apple Cupcakes

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    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Snickers Fudge Recipe

    Skip the candy aisle and make a giant pan of America’s favorite candy bar – fudge style! This homemade Snickers Fudge tastes even better than the original! I have made this recipe hundreds of times and it never fails! Fair warning though: once you start eating this decadent dessert, you won’t be able to stop.
    5 from 15 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Refrigerate: 1 hour hour
    Servings: 24
    Calories: 302kcal
    Author: Megan Porta

    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
    Text Ingredients

    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

    • Regular or lightly salted peanuts will also work if you are watching your sodium intake.
    • Save time by purchasing caramel bits instead of individually-wrapped caramels.
    • Make your own marshmallow cream 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.
    • Store any uneaten fudge in the fridge for up to 5 days or the freezer for up to 6 months.

    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
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Carole Crater

      October 07, 2024 at 10:34 pm

      5 stars
      This is a yummy dish. I could eat the whole thing myself but I must share.. Thank you for the recipe.

      Reply
    2. Esme Slabbert

      September 20, 2024 at 2:26 pm

      5 stars
      Oh my word, so delicious and amazing looking, will have to try it so will bookmark it.

      Reply
    3. Julie

      December 21, 2023 at 1:51 pm

      These are sooooooo good and loved my all who receive these on their Christmas goodie plate. My only complaint is the caramel not solidifying enough to hold together. The top cholate layer slides as the fudge comes to room temperature. I keep it in the fridge until I cut them into squares. If I boil the caramel and cream longer, will it harden the caramel up a bit so it does not ooze out the sides?

      Reply
      • Megan Porta

        December 22, 2023 at 12:17 am

        I’m sorry that happened. Definitely cook them a little longer to help. Depending on your altitude, it might be needed. Add a few more caramels might work too. Thanks for reaching out.

        Reply
    4. Taryn

      March 15, 2022 at 1:27 am

      5 stars
      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. 🙂

      Reply
      • Megan Porta

        March 16, 2022 at 12:56 am

        That’s great to hear!

        Reply
    « Older Comments
    5 from 15 votes (12 ratings without comment)

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