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
- Crack Brownies
- Hot Cocoa Cookies
- Italian Christmas Cookies
- Homemade Caramels
- Best Marshmallow Cream Fudge
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.
Megan Porta
Hi Kat! If you want to omit the peanut butter, just melt the chocolate chips solo or add a little butter instead. Let me know how it turns out!
Megan
Kat
Can you omit the peanut butter & do you need something else to replace it?
Thanks
Stronglatte25
Is there a substitute for marshmallow cream? It's hard to come by in Australia. Thanks. Love your work!
Jess
I made this as part of my Christmas gifting/dessert taking this year… and it was a HUGE hit! I personally thought it was delicious, as did my family and all those who I gave pieces to as gifts. I definitely agree with the parchment paper—I placed parchment paper in a 9 x 13 pan and greased it; the fudge was super easy to cut and lift out from there.
Thanks for this recipe; I think it's definitely going to be a Christmas staple for me from here on out 🙂
Christy
I've been making this for years. In response to the poster who asked how to serve/cut this, I've found that the best way is to put parchment or waxed paper in the bottom of the pan. When the fudge is complete and chilled, lift the paper out to lie flat on the counter and cut fudge with a knife run under hot water and wiped dry. It helps greatly!
Megan Porta
Hi Kay! It is best to use a 9×13 pan. I hope this helps!
Megan
Kay
What type of pan/dish and size do you use? Maybe I missed it above?
joan
Oh my! I don't think I would have enough willpower to stop eating it. Looks and sounds amazing.
Vespa Woolf
These sound irresistible! Who doesn't love chocolate and peanut butter and caramel? Can't wait to try them–thanks.
Megan Porta
Hi April! I'm sure that would work great, as long as the caramel is firm enough to hold together. Let me know how it goes!
Megan
Pip & Ebby
Krystle Annie: I found that sticking the pan in the freezer for a bit helps. Cut the fudge into squares when it is hard (but not completely frozen) and it will come out with all layers completely intact. Hope this helps!
Megan
April
I'm living overseas and not able to find individually wrapped caramels or caramel bits. Would I be able to use the method of boiling a can of sweetened condensed milk to make the caramel layer or do you think that may not set up as well? Thanks so much!
Krystle Annie
I'm making this right now. I'm waiting for the caramel to cool. It looks amazing. It is fairly easy to make, albeit time consuming. While I started making the nougat, I realized that I didn't have any marshmallow creme, so I made some from scratch. I also added extra peanuts and I'm going to put some finely chopped peanuts on top. Since it is Christmas, I will probably add some Christmas colored sprinkles to make it look festive. Thank you for the recipe! Oh, do you have any tips on serving this? Mostly just getting it out of the pan with all the layers intact.
Peter @Feed Your Soul
My kids would love these. I featured them on my Friday Five over @Feed Your Soul – http://chefpeterskitchen.blogspot.com/2012/12/friday-five-getting-ready-for-football.html
Megan Porta
Hi Torri! I have used the caramel bits but it seems every time I have mentioned them people get frustrated about not being able to find them. It's worth mentioning the option, though. Thank you!
Megan
Smitten Foodie
Oh my goodness! This looks beyond delicious:) think this will be a perfect birthday dessert for my burst friend. Thanks for sharing.
Take care
Connie
Torri
Looks heavenly! Have you tried the caramel bits for melting? You don't have to unwrap the caramel pieces 1 by 1! melts really nice and tastes the same. the bags give you the portion equiv. to unwrapped candies!
Thought I'd share!
DeDe@DesignedDecor
Wow, I would gladly come take this out of your freezer! This will be a must make! Can't wait! I will need to drink the green veggie drinks also!
DeDe@DesignedDecor
Jessica@AKitchenAddiction
My husband loves all things Snickers! He will devour this!
Carrie
what uneaten fudge! hahahaha