Description
This Snickers Fudge recipe combines rich layers of milk chocolate, creamy peanut butter, marshmallow nougat, salted peanuts, and luscious caramel to create a decadent, no-bake treat reminiscent of the classic candy bar. Perfect for chocolate lovers seeking an easy and indulgent dessert, this fudge is chilled to set and cut into small squares for sharing.
Ingredients
Scale
Chocolate Layer
- 2 cups milk chocolate chips
- 1/4 cup creamy peanut butter
- 1/4 teaspoon salt
Nougat Layer
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 (7 oz) jar marshmallow creme
- 1/4 cup creamy peanut butter (remaining)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1½ cups salted peanuts (or chopped roasted peanuts)
Creamy Caramel Layer
- 1 (11 oz) bag caramels, unwrapped
- 2 tablespoons heavy cream
Optional Top Chocolate Layer
- 1½ cups milk chocolate chips
- 2 tablespoons creamy peanut butter
Instructions
- Prepare pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang on the sides to easily lift the fudge after chilling.
- Make chocolate base: Melt 2 cups of milk chocolate chips together with 1/4 cup peanut butter in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Pour this mixture into the prepared pan and spread evenly. Chill in the refrigerator to set while preparing the next layer.
- Prepare nougat layer: In a medium saucepan over medium heat, melt 1/4 cup unsalted butter. Stir in 1 cup granulated sugar and 1/4 cup evaporated milk. Bring the mixture to a boil, stirring constantly, and let it boil for 5 minutes. Remove from heat and stir in 7 oz marshmallow creme, remaining 1/4 cup peanut butter, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Fold in 1½ cups salted or roasted peanuts. Spread this nougat mixture evenly over the chilled chocolate base. Return to the fridge to set.
- Create caramel layer: In a microwave-safe bowl, melt 11 oz unwrapped caramels with 2 tablespoons heavy cream in 30-second intervals, stirring until smooth and creamy. Pour the caramel over the nougat layer and spread evenly. Chill for about 10 minutes to set.
- Optional top chocolate layer: For an extra chocolate topping, melt 1½ cups milk chocolate chips with 2 tablespoons peanut butter in 30-second intervals, stirring until smooth. Pour this mixture over the set caramel and chill the entire fudge for at least 2 hours until fully firm.
- Serve: Use the parchment paper overhang to lift the fudge out of the pan. Let it sit at room temperature for 10 minutes before slicing into 25 small squares. Store leftovers in the refrigerator up to one week or freeze for longer storage.
Notes
- Allow fudge to rest at room temperature for 10 minutes before cutting to ensure easier slicing without cracking.
- Store fudge in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze fudge pieces in individual wraps and thaw before serving.
- Use salted peanuts for authentic Snickers flavor or roasted unsalted peanuts for a milder taste.
