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Snickers Fudge Recipe
If you love chocolate, caramel, and peanuts, this Snickers Fudge Recipe is your new “must-make” dessert: it’s rich, no-bake, easy enough for a weeknight, and special enough for the holidays or gift boxes.
What Makes This Snickers Fudge Recipe So Special
This Snickers Fudge Recipe is my homemade, layered version of the classic candy bar—turned into a thick, sliceable pan of fudge that’s perfect for sharing. You get all the best parts of Snickers in every bite: creamy chocolate, soft nougat, gooey caramel, and salty roasted peanuts. It’s like a candy shop tray of fudge, but made right in your own kitchen.
I first started making this homemade Snickers fudge back when my kids were teens and constantly bringing friends home after football games. I needed a no bake Snickers fudge that I could throw together fast, that still felt “special occasion.” Over the years I’ve adjusted the layers, played with different chocolates, and finally landed on this version—sweet and rich, but not tooth-aching; sturdy enough to cut clean squares; and friendly to busy schedules.
It’s especially great around Halloween (hello, leftover candy bar fudge idea), Christmas cookie trays, and summer when turning on the oven feels like a crime. There’s no baking, just gentle melting on the stovetop or in the microwave, some stirring, and a little patience while it chills.
Nutritionally, this isn’t a “health food,” of course. But you know what? Dessert has a place at the table. Using real butter, real chocolate, and roasted peanuts means you’re working with ingredients you recognize. And since the pieces are rich, a little square of this chocolate peanut fudge really does go a long way—especially with a cup of coffee or tea.
Why You’ll Love This Snickers Fudge Recipe
Here’s why readers come back to this easy Snickers fudge over and over:
- No oven needed – This is a true no bake Snickers fudge recipe; your stove or microwave does all the work.
- Big candy bar flavor – Tastes just like a Snickers bar, but thicker, fudgier, and a little more grown-up.
- Simple pantry ingredients – Uses everyday items like chocolate chips, peanut butter, and condensed milk.
- Crowd-pleaser – A hit at potlucks, tailgates, school events, and holiday dessert tables.
- Make-ahead friendly – Sets up in the fridge and actually tastes better after resting overnight.
- Easy to slice and serve – Layers hold together nicely so you can cut clean squares for pretty platters or gift boxes.
- Flexible flavors – You can turn it into salted caramel peanut fudge, dark chocolate fudge, or even a gluten-free treat with small tweaks.
- Perfect for gifting – This candy bar fudge travels well and looks impressive tucked into tins or boxes.
If you’re new to making fudge, this recipe is a very forgiving place to start. There’s no candy thermometer, no fancy timing. Just melt, stir, layer, chill.
Ingredients for Homemade Snickers Fudge
Let me explain the basic structure of this layered Snickers fudge:
- Bottom chocolate fudge layer
- Soft nougat layer
- Caramel peanut layer
- Top chocolate layer
You’ll need:
For the Chocolate Fudge Layers (bottom and top)
- 3 cups semi-sweet chocolate chips (about 18 oz; use a brand you like to snack on)
- 1 can (14 oz) sweetened condensed milk
- 4 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt (balances the sweetness)
For the Nougat Layer
- 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk (not sweetened condensed)
- 1 1/2 cups marshmallow creme (also called marshmallow fluff)
- 1/4 cup creamy peanut butter (not natural with oil separation, if possible)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Caramel Peanut Layer
- 1 bag (about 11 oz) soft caramels, unwrapped (Werther’s soft caramels or Kraft work well)
- 2 tablespoons heavy cream (or whole milk in a pinch)
- 1 1/2 cups salted roasted peanuts, roughly chopped
Optional Garnish
- Flaky sea salt for sprinkling on top (for that sweet-salty finish)
- Extra chopped peanuts or a drizzle of melted chocolate
Ingredient Tips & Small Swaps
- Chocolate chips: Semi-sweet is classic, but you can use half milk chocolate for a sweeter fudge or part dark chocolate for a more grown-up flavor.
- Sweetened condensed milk: Be sure you’re grabbing condensed, not evaporated; the cans look similar. Condensed milk makes this easy Snickers fudge foolproof.
- Peanut butter: A smooth, shelf-stable peanut butter (like Jif or Skippy) blends best in the nougat. Natural peanut butters can make the layer a bit oily.
- Peanuts: Salted roasted peanuts are key for that “Snickers” vibe. If yours are unsalted, add a small pinch of salt to the caramel mixture.
- Caramels: Use soft, individually wrapped caramels. If you have a thick caramel sauce you love, you can use that instead, but the fudge may be a bit gooier.
You’ll also want a 9×13-inch pan, parchment paper or heavy-duty foil, and a sharp knife for cutting squares. A small offset spatula is handy for smoothing the layers, but not required.
Step-by-Step Directions for Easy Snickers Fudge
1. Prepare your pan.
Line a 9×13-inch baking pan with parchment paper or foil, leaving some overhang on the long sides so you can lift the fudge out later. Lightly butter or spray the lining. This helps the fudge release in one neat slab.
2. Make the first chocolate fudge layer.
In a medium saucepan, combine 1 1/2 cups chocolate chips, half the can of sweetened condensed milk, 2 tablespoons butter, a pinch of salt, and 1/2 teaspoon vanilla. Warm over low heat, stirring constantly, until everything is melted and smooth. Don’t rush the heat—slow melting keeps the chocolate glossy instead of grainy.
3. Spread and chill the base.
Pour the melted chocolate mixture into your prepared pan. Spread it into an even layer. Tap the pan gently on the counter to level it and pop any air bubbles. Place it in the fridge for about 15–20 minutes to firm slightly while you make the nougat.
4. Cook the nougat sugar mixture.
In a clean saucepan, melt 2 tablespoons butter over medium heat. Stir in the sugar and evaporated milk. Bring to a gentle boil, stirring frequently, and cook for about 3–4 minutes. The sugar should fully dissolve and the mixture should thicken a bit. Watch it carefully so it doesn’t scorch on the bottom.
5. Finish the nougat layer.
Remove the pan from the heat. Stir in the marshmallow creme, peanut butter, vanilla, and a pinch of salt. Work fairly quickly; the mixture will be thick but spreadable, almost like frosting. Stir until smooth and uniform, with no big streaks of marshmallow.
6. Spread nougat over the chilled chocolate.
Take the pan with the chocolate base out of the fridge. Gently spoon the warm nougat over the chocolate and spread it into an even layer. It helps to dollop it all around the pan first, then connect the dots with your spatula instead of dragging one big blob across the chocolate. Return pan to the fridge for another 10–15 minutes.
7. Make the caramel peanut layer.
In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second bursts, stirring each time, until the caramel is smooth and pourable—usually about 1 1/2 to 2 minutes total, depending on your microwave. You can also melt on the stovetop over low heat if you prefer more control.
8. Add peanuts and spread the caramel.
Stir the chopped salted peanuts into the warm caramel. Quickly pour this over the chilled nougat layer and spread as evenly as you can. It doesn’t need to be perfect—this is the gooey, indulgent part of your caramel peanut fudge. Chill the pan again for 15–20 minutes so this layer can set up a bit.
9. Make the top chocolate fudge layer.
Repeat the chocolate fudge mixture with the remaining 1 1/2 cups chocolate chips, the rest of the sweetened condensed milk, 2 tablespoons butter, 1/2 teaspoon vanilla, and a pinch of salt. Melt over low heat while stirring until smooth.
10. Finish the layered Snickers fudge.
Pour the warm chocolate over the caramel peanut layer and gently spread it to the edges. If you’re using flaky sea salt or extra chopped peanuts on top, sprinkle them on now while the chocolate is still soft.
11. Chill until completely firm.
Cover the pan lightly (a sheet of foil works well) and refrigerate for at least 3 hours, or until the fudge is completely set. I like to chill it overnight; the flavors meld and the layers slice more cleanly.
12. Slice and serve.
Use the parchment or foil overhang to lift the fudge slab out of the pan and onto a cutting board. With a long sharp knife, cut into small squares—start with 1- to 1.5-inch pieces. Wipe the knife with a warm, damp cloth between cuts for nice, tidy edges.
Now you’ve got a tray of gorgeous Snickers dessert recipe squares, ready for sharing—or hiding in the back of the fridge just for you.
Servings & Timing
Yield:
- About 36 small squares (1–1.5 inches each), depending on how generous you are with the knife.
Prep Time:
- About 25–30 minutes of active prep (melting, stirring, layering).
Chill Time:
- At least 3 hours, up to overnight.
Total Time:
- Around 3 1/2 to 4 hours, mostly hands-off while it chills.
If you’re planning this Snickers Fudge Recipe for a party, make it the day before, let it chill overnight, and slice it the morning of your event. That schedule fits nicely around work or family life, and there’s one less thing to fuss over when guests show up.
Fun Variations on Layered Snickers Fudge
Once you’ve made the base recipe, you can have some fun with different twists. Here are a few of my favorites:
- Salted Dark Chocolate Snickers Fudge – Use dark chocolate chips and a generous sprinkle of flaky sea salt on top for a more intense, grown-up flavor.
- Extra Nutty Chocolate Peanut Fudge – Add 1/2 cup extra chopped peanuts to the nougat layer for crunch all the way through.
- Peanut-Free Candy Bar Fudge – Use sunflower seed butter in the nougat and swap peanuts for roasted sunflower seeds.
- Mini Candy Bar Fudge – Press chopped Snickers bars or other fun-size candy into the top layer for a playful, over-the-top look.
- Espresso Snickers Fudge – Stir 1 teaspoon instant espresso powder into each chocolate layer for a subtle mocha note that pairs beautifully with caramel.
- Gluten-Free Snickers Fudge – The base recipe is naturally gluten-free as long as all your brands (especially marshmallow creme and caramels) are labeled gluten-free.
This is the kind of easy Snickers fudge you can personalize for different holidays—red and green sprinkles at Christmas, pastel sprinkles for Easter, or team colors for game day.
Storage, Freezing & Make-Ahead Tips
Because this fudge is quite rich, you’re probably not eating the whole pan in one day (no judgment if you do). Here’s how to keep it tasting fresh:
Room Temperature:
- If your kitchen is cool, you can keep the sliced fudge in an airtight container at room temperature for 2–3 days.
- Place parchment or wax paper between layers so the pieces don’t stick.
Refrigerator:
- For longer storage, keep the fudge in the fridge for up to 1 week.
- Let the pieces sit at room temperature for 10–15 minutes before serving so the caramel softens and the flavors bloom.
Freezer:
- This Snickers dessert recipe freezes beautifully.
- Arrange squares in a single layer on a baking sheet, freeze until solid, then move them to a freezer-safe container or zip-top bag with parchment between layers.
- Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature for 15–20 minutes before serving.
Make-Ahead for Parties or Gifts:
- Make the fudge up to 3 days ahead and keep it chilled, uncut, in the pan.
- Slice the day you plan to serve or pack them, so the edges look freshly cut and clean in your treat boxes.
Recipe Notes from My Kitchen
- On sweetness: This is candy, not a snack bar—so yes, it’s sweet. If you want it slightly less intense, use part dark chocolate, and don’t skip the pinch of salt in each layer. That little salt makes a huge difference.
- Getting clean layers: Let each layer cool and set slightly before adding the next. It doesn’t need to be rock-hard—just firm enough that the layers don’t swirl together. If you’re patient, you’ll get those pretty cross-sections everyone loves.
- Microwave vs. stovetop: I often use the microwave for the caramel and the stovetop for the chocolate. Do what feels easiest for you, just avoid high heat with chocolate.
- Knife tricks: A long, sharp chef’s knife or a bench scraper works best. If the top chocolate layer is very firm, run the knife under hot water, dry it, and then cut; it glides right through.
- Serving size reality: Officially, this makes about 36 pieces. In my house, it’s more like 30 because a few “taste tests” seem to disappear while I’m cutting.
Honestly, after testing this Snickers Fudge Recipe more times than I can count, I’ve found that people of all ages light up when they see that tray come out. It tastes familiar, but feels a little more special than just handing someone a candy bar.
Snickers Fudge Recipe FAQs
Can I use a smaller pan for thicker fudge?
Yes. A 9×9-inch pan will give you thicker pieces, more like a chunky candy bar. You may need a bit more chill time to set all the layers.
Do I have to use marshmallow creme in the nougat?
For the classic nougat texture in this homemade Snickers fudge, marshmallow creme works best. Regular marshmallows don’t melt quite the same way, though in a pinch you can melt them with extra butter and stir well.
My caramel layer is too hard. What happened?
Usually that means the caramels were overheated or cooked too long. Next time, warm them just until smooth and stir in an extra splash of cream for a softer layer.
Can I make this fudge without peanuts?
Yes, you can use almonds, cashews, or sunflower seeds. Just keep the pieces small and lightly salted for that sweet-salty balance.
Is this Snickers fudge recipe safe to ship?
Yes, as long as it’s cool where you are. Pack the fudge in a snug tin with parchment between layers and ship early in the week so it doesn’t sit in a warehouse all weekend. In hot weather, it’s safer as a local gift or refrigerated treat.
Can I use store-bought caramel sauce instead of caramels?
You can, but look for a thick, spoonable caramel, not a thin sauce. If it’s runny, simmer it with a little extra sugar until it thickens before adding the peanuts.
How long does the fudge stay fresh?
Stored well in the fridge, it tastes great for about a week. In the freezer, it keeps its flavor and texture for up to 2 months.
Can I cut this recipe in half?
Absolutely. Use an 8×8- or 9×9-inch pan and halve all the ingredients. The layers will be slightly thicker, which many people really enjoy.
Final Thoughts on This Candy Bar Fudge
This Snickers Fudge Recipe takes everything we love about the classic candy bar and turns it into a rich, shareable dessert—no oven, no candy thermometer, just simple layers of chocolate, nougat, caramel, and peanuts. It’s the kind of recipe that fits just as well at a holiday party as it does on a random Tuesday when you want something fun.
If you try this Snickers fudge, I’d love to hear how it went for you—tell me your tweaks, who you shared it with, or whether any pieces actually made it to the freezer. And if you enjoy no-bake treats like this, you might also like my other chocolate peanut fudge and caramel bar recipes, so feel free to explore and build yourself a little dessert lineup.
Snickers Fudge
Ingredients
- 3 cups semi-sweet chocolate chips about 18 oz; use a brand you like to snack on
- 1 can sweetened condensed milk 14 oz
- 4 tablespoons unsalted butter cut into small pieces; divided
- 2 teaspoons pure vanilla extract divided
- pinch fine sea salt a pinch for each chocolate layer
- 2 tablespoons unsalted butter for nougat layer
- 1 cup granulated sugar
- 1/4 cup evaporated milk not sweetened condensed
- 1 1/2 cups marshmallow creme also called marshmallow fluff
- 1/4 cup creamy peanut butter not natural with oil separation, if possible
- 1 teaspoon vanilla extract for nougat layer
- pinch salt for nougat layer
- 1 bag soft caramels about 11 oz, unwrapped (Werther’s soft caramels or Kraft)
- 2 tablespoons heavy cream or whole milk in a pinch
- 1 1/2 cups salted roasted peanuts roughly chopped
- flaky sea salt optional, for sprinkling on top
- extra chopped peanuts or melted chocolate optional, for garnish
Instructions
- Line a 9x13-inch baking pan with parchment paper or heavy-duty foil, leaving overhang on the long sides to lift the fudge out later. Lightly butter or spray the lining.
- In a medium saucepan over low heat, combine 1 1/2 cups chocolate chips, half the can of sweetened condensed milk, 2 tablespoons butter, 1/2 teaspoon vanilla, and a pinch of fine sea salt. Stir constantly until completely melted and smooth.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, pinch fine sea salt
- Pour the melted chocolate mixture into the prepared pan. Spread into an even layer and gently tap the pan on the counter to level and remove air bubbles. Refrigerate for 15–20 minutes to firm slightly while you make the nougat.
- In a clean saucepan, melt 2 tablespoons butter over medium heat. Stir in the granulated sugar and evaporated milk. Bring to a gentle boil, stirring frequently, and cook for 3–4 minutes until the sugar is dissolved and the mixture has thickened slightly.2 tablespoons unsalted butter, 1 cup granulated sugar, 1/4 cup evaporated milk
- Remove the saucepan from the heat and quickly stir in the marshmallow creme, peanut butter, vanilla, and a pinch of salt. Mix until smooth and uniform; the mixture will be thick but spreadable, like frosting.1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla extract, pinch salt
- Remove the pan with the chilled chocolate base from the fridge. Dollop the warm nougat all over the surface, then gently spread it into an even layer without dragging too hard on the chocolate. Return the pan to the fridge for 10–15 minutes.
- In a microwave-safe bowl, combine the unwrapped soft caramels and heavy cream. Microwave in 30-second bursts, stirring after each, until smooth and pourable, 1 1/2 to 2 minutes total. Alternatively, melt together over low heat on the stovetop, stirring constantly.1 bag soft caramels, 2 tablespoons heavy cream
- Stir the chopped salted roasted peanuts into the warm caramel. Quickly pour the mixture over the chilled nougat layer and spread as evenly as possible. Refrigerate again for 15–20 minutes so the caramel peanut layer can set slightly.1 1/2 cups salted roasted peanuts
- Repeat the chocolate fudge process with the remaining 1 1/2 cups chocolate chips, the rest of the sweetened condensed milk, 2 tablespoons butter, 1/2 teaspoon vanilla, and a pinch of salt. Melt over low heat, stirring constantly, until smooth.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, pinch fine sea salt
- Pour the warm chocolate mixture over the chilled caramel peanut layer. Gently spread to the edges in an even layer. While the chocolate is still soft, sprinkle with flaky sea salt and/or extra chopped peanuts or drizzle with melted chocolate, if using.flaky sea salt, extra chopped peanuts or melted chocolate
- Cover the pan lightly with foil and refrigerate for at least 3 hours, or until the fudge is completely set. For the cleanest layers and best flavor, chill overnight.
- Use the parchment or foil overhang to lift the fudge slab out of the pan onto a cutting board. With a long, sharp knife, cut into 1- to 1 1/2-inch squares, wiping the knife with a warm, damp cloth between cuts for tidy edges. Serve slightly chilled or at cool room temperature.
