Description
Snickers Fudge Recipe loaded with caramel, peanuts, and chocolate. Quick, decadent treat for any occasion!
Ingredients
Scale
- 3 cups (540g) semi-sweet chocolate chips, divided
- 1 (14 oz/396g) can sweetened condensed milk, divided
- 4 tablespoons (56g) unsalted butter, divided
- 1 teaspoon vanilla extract
- 1 cup (200g) white chocolate chips
- ¼ cup (60g) creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (240ml) caramel sauce (store-bought or homemade)
- 1½ cups (225g) dry roasted peanuts, roughly chopped
- ½ teaspoon sea salt
Instructions
- Step 1: Prepare the Pan Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides to create handles for easy removal. Lightly coat the parchment with non-stick cooking spray. This preparation ensures your **Snickers Fudge** will release perfectly without sticking.
- Step 2: Create the Bottom Chocolate Layer In a medium microwave-safe bowl, combine 1½ cups chocolate chips, ½ cup sweetened condensed milk, and 2 tablespoons butter. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy. Stir in ½ teaspoon vanilla extract. Pour this mixture into your prepared pan, spreading evenly to the corners. The thickness should be uniform for that professional bakery look. Refrigerate for 15-20 minutes until just set.
- Step 3: Prepare the Nougat Layer While the chocolate layer chills, melt the white chocolate chips in a clean microwave-safe bowl using the same gentle heating method. Once melted, immediately stir in the peanut butter, vanilla extract, and salt until completely incorporated. The mixture should be smooth and slightly thick. Remove the pan from the refrigerator and spread this nougat mixture evenly over the bottom chocolate layer. Return to the refrigerator for another 15 minutes.
- Step 4: Add the Caramel Peanut Layer Once the nougat layer has set, warm your caramel sauce slightly if it’s too thick to spread. Fold the chopped peanuts and sea salt into the caramel, creating that classic **Snickers** texture. Carefully spread this mixture over the nougat layer, ensuring the peanuts are evenly distributed for that authentic candy bar experience. Chill for 15-20 minutes until the caramel firms up enough to support the final chocolate layer.
- Step 5: Top with Final Chocolate Layer Repeat the process from Step 2 with the remaining chocolate chips, condensed milk, butter, and vanilla. Pour this final layer over the caramel-peanut mixture, tapping the pan gently on the counter to remove air bubbles and create a smooth surface. Return to the refrigerator and chill for at least 3 hours, preferably overnight, to allow your **Snickers Fudge Recipe** to set completely.
- Step 6: Cut and Serve Once fully set, use the parchment paper handles to lift the entire block of fudge out of the pan. Let it stand at room temperature for 10 minutes before cutting into squares with a sharp knife. For the cleanest cuts on your **Snickers fudge squares**, wipe the knife clean between slices.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square (approx. 45g)
- Calories: 220 calories
- Sugar: 15g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg