Snickers Fudge

In our opinion, fudge can be eaten all year round. You can do this at birthdays or family gatherings, especially when a new neighbor moves into the neighborhood.

If a friend brought me this unforgettable Snickers chocolate, we would probably be friends forever. Not only do I LOVE Snickers bars, but I also LOVE candy. It’s the perfect combination.You can also pre-cut this fudge and store it in the freezer when you need a treat for yourself or your kids.

If you want to learn how to make fudge recipes similar to other candy bars, check out our NO-BAKE REESE’S FUDGE BAR RECIPE, COOKIES N’ CREAM FUDGE RECIPE or our LOS ANGELES MINT FUDGE RECIPE. ANDES. They all taste fantastic and make great gifts too!

List of ingredients:

First layer:
1 cup milk chocolate chips
1/4 cup caramel chips
1/4 cup peanut butter

Second layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow Cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third layer:
14-ounce package caramel cubes
1/4 cup heavy cream
Fourth layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

INSTRUCTIONS:

Preparing First Layer:
Lightly spray a 9×13 baking pan with cooking spray.
Melt the milk chocolate chips, peanut butter and caramel pieces in a small saucepan over medium heat.
Stir until completely melted and smooth, then pour into the baking dish. Spread the mixture evenly with a spatula, then refrigerate until solid.

Preparation of the second layer:

Melt the butter in a saucepan over medium heat.Add the sugar and condensed milk and bring to the boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly stir in the marshmallow cream, peanut butter and vanilla.
Add peanuts to the mixture and spread evenly over the chocolate layer.
Refrigerate until solid.Preparation of the third layer:
Melt the caramels and cream over low heat until smooth.
Pour over the peanut mixture and refrigerate until solid.

Preparation of the fourth layer:

Repeat step one.
Melt the chocolate chips, caramel chips and peanut butter over low heat until smooth.
Pour over the caramel layer and refrigerate for at least an hour before cutting.

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