Description
This Snickers Fudge Recipe is a decadent no-bake layered treat combining milk chocolate, creamy peanut butter, marshmallow nougat, salted peanuts, and a luscious caramel topping. It’s a perfect indulgent dessert for any occasion, capturing the flavors of a classic Snickers bar in rich fudge form.
Ingredients
Scale
Chocolate-Peanut Butter Layers
- 2 cups milk chocolate chips
- 1/2 cup creamy peanut butter (divided into 1/4 cup and 1/4 cup)
- 1/4 cup unsalted butter
Nougat Layer
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 (7 oz) jar marshmallow creme
- 1/4 teaspoon salt
- 1 1/2 cups salted peanuts, roughly chopped
- 1/4 cup creamy peanut butter (remaining amount)
Caramel Layer
- 1 (11 oz) bag caramels, unwrapped
- 2 tablespoons heavy cream
Instructions
- Prepare the Pan: Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the fudge after chilling.
- Melt Chocolate and Peanut Butter: In a microwave-safe bowl, combine 1 cup of the milk chocolate chips and 1/4 cup peanut butter. Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Spread this chocolate mixture evenly across the bottom of the prepared pan, then refrigerate for 15 minutes to set.
- Make Nougat Layer: In a medium saucepan, melt the butter over medium heat. Stir in granulated sugar and evaporated milk. Bring the mixture to a rolling boil and cook while stirring constantly for 5 minutes. Remove from heat and immediately stir in marshmallow creme, the remaining 1/4 cup peanut butter, and salt until smooth. Fold in the chopped salted peanuts. Spread this nougat layer evenly over the set chocolate layer in the pan. Return the pan to the fridge for another 15 minutes to chill.
- Prepare Caramel Layer: In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring well between each, until the caramel is completely melted and smooth. Pour this caramel mixture evenly over the nougat layer, then refrigerate for 10 to 15 minutes to set.
- Top with Final Chocolate Layer: Melt the remaining 1 cup milk chocolate chips with 1/4 cup peanut butter in the microwave using 30-second intervals, stirring until smooth. Spread this final chocolate layer evenly over the caramel layer. Chill the complete fudge in the refrigerator for at least 1 hour before cutting into 25 squares for serving.
Notes
- Keep fudge refrigerated for a firmer texture.
- For easier cutting, allow fudge to sit at room temperature for 5 to 10 minutes and use a hot knife to slice.
- You can substitute crunchy peanut butter for added texture.
