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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Snickers Fudge Recipe

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This recipe for Snickers Fudge, by , is from Margaret's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Black

Category:
Category:

Ingredients:  
Ingredients:  
First Layer
1 cup milk chocolate chips
1/4 cup creamy peanut butter

Second Layer

4 Tablespoons butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts chopped

Third Layer

1 14 ounce bag caramels unwrapped
1/4 cup evaporated milk

Fourth Layer

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

Directions:
Directions:
Spray a 9x13" glass pan with cooking spray and set aside

First Layer

In a small bowl, combine chocolate chips and peanut butter

Heat in the microwave for 30 seconds and then stir

Microwave again for 30 seconds and then stir until creamy (repeat if needed)

Pour into prepared pan and place pan into the freezer

Second Layer

In a medium saucepan, melt the butter over medium heat

Stir in sugar and evaporated milk and 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 incorporated

Remove pan with chocolate layer from freezer, and pour marshmallow creme mixture over the top of chocolate layer. Spread evenly and place back in the freezer.

Third Layer

Add the 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 second layer, spread evenly, and return to freezer

Fourth Layer

In a small bowl, combine chocolate chips and peanut butter

Repeat microwave increments from first layer, and stir until creamy

Pour final layer over the top and spread evenly

Refrigerate for at least one hour and cut into squares when ready to serve

 

 

 

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