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.
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Servings: 24
Calories: 302kcal
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
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.
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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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