Snickers Fudge
This Snickers Fudge is a rich, no-bake layered dessert with creamy chocolate fudge, soft nougat, gooey caramel, and crunchy salted peanuts. It tastes like a thick, sliceable Snickers bar and is perfect for holidays, potlucks, and gifting.
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.
Notes
Yields about 36 small squares, depending on how you cut them. For slightly less sweet fudge, use part dark chocolate chips and do not skip the pinches of salt in each layer. The recipe is naturally gluten-free as long as your individual ingredients (especially marshmallow creme and caramels) are certified gluten-free. Storage: Keep in an airtight container with parchment between layers. Store at room temperature for 2–3 days if cool, in the refrigerator for up to 1 week, or freeze for up to 2 months. Thaw frozen pieces overnight in the fridge, then let stand at room temperature for 15–20 minutes before serving.
Nutrition
Calories: 220kcal
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