Snickers Bar Fudge Candy
What joy I had discovering that one could make a near-exact replica of my beloved Snickers bars at home! The nougat and caramel are lovingly encased by a rich milk chocolate coating and, studded with crunchy peanuts, makes a veritable party in your mouth. This is one that needs to hide in the freezer or it will be gone before you know it. I also love this recipe because it's so easy to make--No baking! Whether you are looking for an amazing party dessert or just an amazing treat in general, look no further; I've got ya covered!
What joy I had discovering that one could make a near-exact replica of my beloved Snickers bars at home! The nougat and caramel are lovingly encased by a rich milk chocolate coating and, studded with crunchy peanuts, makes a veritable party in your mouth. This is one that needs to hide in the freezer or it will be gone before you know it. I also love this recipe because it's so easy to make--No baking! Whether you are looking for an amazing party dessert or just an amazing treat in general, look no further; I've got ya covered!
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1 cup sugar
- 1 cup milk chocolate chips
- cooking spray or vegetable oil
- ==== first layer ====
- 1/4 cup creamy peanut butter
- ==== second layer ====
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow creme (marshmallow fluff will do)
- 1/4 cup creamy peanut butter
- 1 cup salted peanuts
- ==== third layer ====
- 14 ounces caramel candy unwrapped
- 1/4 cup evaporated milk
- ==== fourth layer ====
- 1/4 cup creamy peanut butter
- Carbohydrate 36.0673547102414 g
- Cholesterol 12.5216846954302 mg
- Fat 16.3727358452793 g
- Fiber 1.70333334724844 g
- Protein 6.84684141300998 g
- Saturated Fat 6.06596355477091 g
- Serving Size 1 1 Serving (80g)
- Sodium 2415.94760012114 mg
- Sugar 34.364021362993 g
- Trans Fat 1.05603808659558 g
- Calories 309 calories
Step-by-step
- Coat a 9"x13" pan with cooking spray or vegetable oil; set aside.
- Combine chocolate chips and peanut butter in small bowl.
- Heat in microwave in two 30 second intervals; stirring after each interval.
- Stir until creamy and pour in an even layer into the bottom of the prepared pan. Place pan in freezer.
- Melt the butter over medium heat in medium-size saucepan.
- Stir in sugar and evaporated milk; bring to a boil. Cook, stirring constantly, for 3 minutes.
- Remove from heat and immediately stir in marshmallow creme, peanut butter and vanilla.
- Add peanuts and stir until combined.
- Remove chocolate layer from freezer and pour mixture atop; spreading evenly. Place back in freezer.
- Add caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth.
- Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
- Combine chocolate chips and peanut butter in a small bowl.
- Heat in microwave in two 30 second intervals, stirring after each interval.
- Stir until creamy.
- Make sure the caramel layer is firm before pouring on an even layer onto the top.
- Refrigerate for a minimum of 1 hour and cut into squares when ready to serve. Keep refrigerated.
Leftover portions demand airtight containment within a refrigerator, where they maintain quality for up to ten days without absorbing extraneous refrigerator odors. Chilled storage hardens the fats significantly, so allow individual squares to rest at room temperature for fifteen minutes before serving to restore optimal mouthfeel. Freezing solid blocks wrapped in parchment paper extends storage viability for up to two months, though condensation upon thawing can soften the chocolate exterior.
