Snickers Fudge has all the elements of the classic candy bar, with plenty of chocolate, peanut, and caramely goodness! This fudge is bit time-intensive, but WELL worth the work. I’ve taken the liberty of dividing the recipe into sections with ingredients and instructions for each layer.
2 cup milk chocolate chips (divided)
½ cup butterscotch chips (divided)
¾ cup creamy peanut butter (divided)
4 tablespoons butter
1 cup granulated sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
1 teaspoon vanilla
1 ½ cups chopped salted peanuts
14 ounce package caramel cubes
¼ cup heavy cream
First Layer (bottom layer)
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13″ baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.
In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.