Snickers Fudge

Photo by Tracey H.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • ~For the First Layer:

  • 1

    cup milk chocolate chips

  • 1/4

    cup butterscotch chips

  • 1/4

    cup peanut butter

  • ~For the 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

  • ~For the Third Layer:

  • 14 ounce package caramel cubes

  • 1/4

    cup heavy cream

  • ~For the Fourth Layer:

  • 1

    cup milk chocolate chips

  • 1/4

    cup butterscotch chips

  • 1/4

    cup creamy peanut butter

Directions

~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. * Stir together until completely melted and smooth, then pour into the baking pan. * 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. * 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. * Refrigerate until set. ************************************************************************ ~Third Layer Prep: * Melt caramels and heavy cream over low heat until smooth. * Pour over peanut mixture and refrigerate until set. ************************************************************************ ~Fourth Layer Prep: *Repeat step one by melting 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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