Let's Make Snickers Fudge

Recently at my church, there was a new book club formed.  Our first official meeting was last week and one of the members, Judi, volunteered to bring a snack.  What she presented to us was this magnificent Snickers Fudge.  I'm telling you what, I would show up at any meeting if this stuff was going to be there!  It is just that good.  No, it's not good -- it's GREAT!

I promptly came home and pulled up Pinterest, typed in snickers fudge and found just what I was looking for.  The recipe I followed came from Six Sisters' Stuff and it was G-O-O-D!  The directions below are taken straight from their website.

Now, don't let the ingredients intimidate you.  There are four layers and each layer has it's own ingredients and directions.  But you can do it!  Overall, it's not that hard and you will be so pleased with the outcome.  Totally worth the extra effort.

Here's What You Need

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:

14 oz. bag caramels, unwrapped 

1/4 cup evaporated milk

Fourth Layer:

1 cup milk chocolate chips

1/4 cup creamy peanut butter

Here's What You Do

1.  Spray a 9" x 13" glass pan with cooking spray and set aside.

2.  FIRST LAYER:  In a small bowl, combine chocolate chips and peanut butter.  Heat in the microwave in 30 seconds and stir.  You may need to microwave one more time (I had to).  Pour in an even layer into the bottom of the prepared pan.  Place pan in freezer.

3.  SECOND LAYER:  In a medium saucepan, melt the butter over medium heat.  Stir in the 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.  Pour mixture over the chocolate layer from the freezer and spread evenly.  Place back in freezer.

4.  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 (apparently you could do this in the microwave, but I did mine stove top).  Remove pan from freezer and pour caramel over the second layer.  Place back in freezer.

5.  FOURTH LAYER:  In a small bowl, combine chocolate chips and peanut butter.  Repeat microwaving intervals used for the first layer.  Stir until creamy and pour in an even layer onto the top.

6.  Refrigerate for at least 1 hour and cut into squares when ready to serve (they are super rich, so cut them small!).  Keep refrigerated.

So, a helpful hint - Before you start making the recipe, make sure you have a flat spot in your freezer to put the 9" x 13" pan.  You don't want your fudge to be all crooked!

Also, when I want to make my cuts uniform, I lay a rule across the pan and make little tick marks.  Do this on both top and bottom, horizontally and vertically.  Then you just have to connect the marks with your knife to have nice, even squares.

I took this to work when we celebrated November birthdays and it was a hit!  Love it when what I bring disappears and people ask for the recipe.  Thanksgiving guests -- get ready.  You will be seeing this at my house!

Linking up with:
Pint Sized Baker
Mandy's Recipe Box

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