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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
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Refrigerate: 1 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

Instructions

  • Coat a 9x13 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
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