Snickers Fudge

By dawn716

Ingredients

• FIRST LAYER
• 1 C MILK CHO CHIPS
• 1/4 C CREAMY PEANUT BUTTER
• SECOND LAYER
• 4 T BUTTER
• 1 C SUGAR
• 1/4 C EVAPORATED MILK
• 1 1/2 C MARSHMALLOW CREME
• 1/4 C PEANUT BUTTER
• 1 t VANILLA
• 1 C SALTED PEANUTS, CHOPPED
• THIRD LAYER
• 14 OZ BAG CARAMELS, UNWRAPPED
• 1/4 C EVAPORATED MILK
• FOUR TH LAYER
• 1 C MILK CHO CHIPS
• 1/4 C PEANUT BUTTER

Details

Servings 24
Preparation time 45mins
Cooking time 45mins
Adapted from sixsistersstuff.com

Preparation

Step 1

In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave in 30 seconds and stir. Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time). Pour in an even layer into the bottom of the prepared pan. Place pan in freezer.

In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes.

Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla.

Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.

Add the caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth (I have heard that you can also do this in the microwave, but I have never tried it). Remove pan from freezer and pour caramel over the second layer. Place back in freezer.

In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top.

Makes about 24 servings (but it really depends on how big/small you cut your pieces).