Snickers Fudge Recipe (2024)

Published: Dec 1, 2021 by Megan Porta · This post may contain affiliate links.

Skip the candy aisle and make a giant pan of a favorite candy bar. Snickers Fudge tastes even better than the original! It comes with a warning, though: you won’t be able to stop.

Original recipe: December 2012 | Updated: November 2021

Why This Recipe Works

This Snickers Fudge recipe is incredible and comeswith a warning: If you take a bite, you will not want to stop taking bites. You will need to dig very deep inside of yourself for willpower to stop taking bites. It is so addicting that I every batch I make in the freezer to make it more difficult to graze upon.

If you love this classic American candy bar as much as I do, you are going to want to make a batch of this pronto. It is great for holiday gatherings and also acts as the perfect delicious gift.

Recipe Ingredients

Chocolate chips – Milk chocolate chips melt well and align best with the way a Snickers bar tastes like. Dark chocolate or semi-sweet chocolate chips work great, too!

Peanut butter – Use creamy peanut butter (with added peanuts in recipe) OR omit the peanuts and use chunky peanut butter.

Marshmallow creme – Make your own marshmallow creme by cooking 2 cups of mini marshmallows, 2 tbsp of butter and 2 tbsp of light corn syrup in a medium saucepan over medium-low heat. Cook and stir until free of lumps.

Caramels– Save time by purchasing caramel bits instead of individually-wrapped caramels.

How To Make Candy Bar Fudge

Coat a 9×13 pan with cooking spray and set aside.

First Layer

In a small bowl, combine:

• 1 cup milk chocolate chips
• 1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy and then pour the mixture in an even layer into the bottom of the prepared pan. Place the pan in the freezer.

Second Layer

In a medium saucepan, melt 4 tablespoons of butter over medium heat.

Add:

• Granulated sugar
• 1/4 cup evaporated milk

Stir and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from the heat and add:

• Marshmallow creme
• 1/4 cup creamy peanut butter
• Vanilla extract

Stir until combined. Add the salted peanuts.

Stir until combined. Remove the pan from the freezer and pour the mixture in an even layer over the chocolate layer. Place back in the freezer.

Third Layer

In a small saucepan, add:

• Caramels
• 1/4 cup evaporated milk

Cook over medium-low heat, stirring constantly, until the caramel is melted and smooth. You could do this step in the microwave instead, but for some reason I always prefer melting caramel on the stove.

Remove the pan from the freezer and pour the caramel over the top in an even layer. Place back in the freezer.

Fourth Layer

In a small bowl, combine:

• 1 cup milk chocolate chips
• 1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy. Remove the pan from the freezer and pour the mixture in an even layer onto the top. Make sure the caramel layer is firm before doing this.

Refrigerate for 1 hour (or perhaps you could cheat a bit and freeze for a shorter time like I may or may not have done).

Cut into small squares and serve!

More Indulgent Desserts

• Crack Brownies
• Hot Cocoa Cookies
• Italian Christmas Cookies
• Homemade Caramels
• Best Marshmallow Cream Fudge

Recipe Notes

• Store any uneaten fudge in the fridge for up to 5 days or the freezer for up to 6 months.
• This yummy dessert acts as a great holiday gift.

FAQ About Fudge

• Chocolate Chip Muffins
• Chocolate Crunch Cake
• Snack Bites with Nutella
• Hot Fudge Sauce
• Caramel Pecan Bars

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