snickers fudge

By JacqueDavison

Ingredients

• 1 cup milk chocolate chips
• 1/4 cup creamy peanut butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla
• 1 cup of salted peanuts
• 14-oz. bag caramels, unwrapped
• 1/4 cup evaporated milk

Preparation

Step 1

Coat a 9x13 pan with cooking spray and set aside.

FIRST LAYER:

In a small bowl, combine:

1 cup milk chocolate chips

1/4 cup creamy peanut butter

SECOND LAYER:

In a medium saucepan, melt 4 tablespoons of butter over medium heat.

Add 1 cup sugar

1/4 cup evaporated milk

Stir and bring to a boil. Boil for 3 minutes, stirring constantly.

Remove from the heat and add:

1 1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla

Stir until combined.

Add 1 cup of salted peanuts.

Stir until combined. Remove the pan from the freezer and pour the mixture in an even layer over the chocolate layer. Place back in the freezer.
THIRD LAYER:

In a small saucepan, add:

14-oz. bag caramels, unwrapped

1/4 cup evaporated milk

Cook over medium-low heat, stirring constantly, until the caramel is melted and smooth. You could do this step in the microwave instead, but for some reason I always prefer melting caramel on the stove.

Remove the pan from the freezer and pour the caramel over the top in an even layer. Place back in the freezer.

FOURTH LAYER:

In a small bowl, combine:

1 cup milk chocolate chips

1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy. Remove the pan from the freezer and pour the mixture in an even layer onto the top. Make sure the caramel layer is firm before doing this.
Refrigerate for 1 hour (or perhaps you could cheat a bit and freeze for a shorter time like I may or may not have done).

Cut into small squares and serve! Store the uneaten fudge in the fridge. Or the freezer, depending on how addicted you become.

Enjoy!