Snickers Fudge

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I posted this recipe back in 2011 and it has continued to be one of my most popular recipes to date.  When I transferred from wordpress.com something wonky happened to the link, and it no longer works, so I thought I’d re-post it.

Snickers Fudge

Ingredient List:

First Layer
1 cup milk chocolate chips
1/4 cup butterscotch 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 creme
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

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.

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Stir together until completely melted and smooth, then pour into the baking pan.

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Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.

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Cook for 5 minutes, stirring constantly.

Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.

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Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

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Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

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57 thoughts on “Snickers Fudge”

  1. Just a couple of questions about the ingredients. I’m British and not familiar with a couple of items. Can you tell me – what is Marshmallow Creme and Caramel Cubes. Is there a brand name I should look out for? Can you give me a bit more info so I can see if I can find an equivalent here? Thank you.

    1. marshmallow cream is just like melted marshmallows really, i use kraft jiffy puff cream it has some great recipes that come with it…. and caramel squares are just meltable chunks of caramel also produced by kraft ….hope i was partially useful lol

    1. It’s been a while since I’ve made it, but I would say to give yourself at least 3 hours. It really isn’t very hard, but it does have to set up between each layer for about 20-30 minutes.

  2. Would this work with just melted marshmallows instead of the creme as my step-dad is allergic to eggs and the creme contains eggs?

  3. Thanks to Jennifer Boone this wonderful recipe and company evolved! Am new to Facebook, so I wasn’t sure how to thank her! Can’t wait to make it! May I make a copy? Thanks
    Bonnie Dyer

  4. OH MY GOD, I made the snickers fudge today. It took me 5 hours to make it and I hade prep every step ahead. I think this will be the 1st and last time I make this fudge. It taste Great but to much work for me.

  5. you could make a layer on different days if it takes to much time in one day, thats what im going to do as i will make it for Christmas, thanks for the recipe

  6. Hi, I just made this last night. Do you find the butterscotch flavor is very strong in the first and last layer that it overpowers the chocolate?

    1. I’m not a butterscotch fan and I remember being concerned about that, but don’t remember thinking it was overpowering.

  7. I was looking for more comments from people who had actually made the recipe.
    I made it today – although delicious, came out nothing like the photos. My question – it seems for a 9X3 pan the recipe should be doubled (mine is very flat and the chocolate layer on the bottom isn’t substantial enough to “hold” the nugget fudge together).
    I will make it again, with several “adjustments”

  8. After the fudge is complete does it still require refrigeration or can it be stored at room temperature for a few days (if it lasts that long)?

  9. Ya know…you can microwave the first and last layers. It’s quicker than the stove top. I put mine in a Pyrex measuring cup for one minute on high then stirred. Worked perfectly and it isn’t as hot either, which means quicker set up time.

  10. I made this today and just had some. It was delicious! Simple to make too. The only thing i did differently is I didn’t mix the nuts in with the fluff. I layered the peanuts on top of the nougat mixture (fluff mixture). I am giving these little gems out with my holiday food baskets.

  11. Ok my first review stands, it’s very good but it’s not fudge. This is basically a snickers bar, homemade. Fudge doesn’t need to be cold or frozen. If you keep this out it falls apart and basically melts in the middle. So it’s not fudge, the title is misleading.

    1. Thanks for letting me know. I just pinned it and had no issues, so I’m not sure what the problem could be.

  12. I have made this for the holidays for quite a few years. I find the caramel layer, as directed, is too runny at room temperature. I cut the amount of whipping cream in half, and then in half again to no good result (still runny caramel at room temp.). Finally I switched from whipping cream to a tablespoon or two of evaporated milk (there ends up being a lot left over anyway). Works well. I tried it with nothing but caramel and they came out as hard as a rock. Otherwise, a family favorite!

  13. The marshmallow creme is to create the nougat part of the Snickers bar. If you don t use it, it won t be the same at all. I m thinking you could probably use a eggless cookie dough in place, would probably be really good

  14. I have made this recipe three times. Each step takes very little time then you can do something else as it chills (it is not difficult at all). I always make it the day before I want to serve it. The only change I have made is to put this into a 9″ x 9″ pan (instead of 9″ x 13″) so that you get much taller finished product. Amazingly good recipe.

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