November 23, 2013

Snickers Fudge


I like sweets as much as the next person, however fudge has never been a favorite of mine.  I find it to be a little too sweet, but that's just me.  My husband and son LOVE fudge, so for that reason I've always wanted to give making it a try.  So when I saw a few pictures on Pinterest for Snickers Fudge I remembered that I had a recipe for it somewhere, and I knew I needed to make it.  It looked really good, and Snickers is one of my favorite candy bars, so I was betting that I was going to like this fudge.

As it turns out I did like this fudge....maybe a little too much - I can't keep out of it!  Although I have to say, I'm not sure this is very fudge-like, but regardless, this stuff is delicious!  I'm hoping the little ones in our family will like it too.  I plan to put some out on Thanksgiving, so we'll see what everyone else thinks of it then.  In our house though, this stuff is a big hit.  This recipe is a keeper for sure!  (The recipe I had didn't say where/who it was from, but from what I've seen on Pinterest it is very similar to all the other recipes out there.  Whoever invented this stuff is a genius!) 



Snickers Fudge

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
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

To prepare the first layer:
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13″ baking pan lightly coated with nonstick spray. Spread the mixture out in an even layer and place in the refrigerator until set, or put in the freezer for 30 minutes.

To prepare the second layer:
In a medium saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and gently spread the mixture in an even layer. Place in the refrigerator until set, or in the freezer for 20 minutes.

To prepare the third layer:
Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread it out in an even layer. Place in the refrigerator until set, or in the freezer for 30 minutes.

To prepare the fourth layer:
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and spread in an even layer. Place in the refrigerator for at least 1 hour before cutting into squares, or in the freezer for 30 minutes.

16 comments:

  1. These look absolutely heavenly!!

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  2. Wow, you had me at Snickers! I am the mom who nabs all her kids' trick or treating chocolate, and stashes away the Reese's and Snickers :) Your recipe looks diet-busting delicious!

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    1. These really are so deliciously sinful....diets out the window with this dessert hanging around!

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  3. Great recipes! Love the idea we can pin things from here just wish the blog had a pinterest link to follow on here as well.

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  4. Great suggestion - I'll have to look into that! Thanks for visiting & commenting ☺

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  5. Does this set firm @ room temperature?

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    1. No - to get it to set it needs to go in either the fridge or freezer. Afterwards it stayed set at room temp, HOWEVER not if you cut it all up. I cut some up and had them set aside in a container, and when I opened it the next day it looked as if the caramel got softened and the tops slid off. So, I would recommend waiting to cut these until you are ready to serve, other than that it seemed fine to be out at room temperature.

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