Best Snickers Fudge Recipes

SNICKERS FUDGE RECIPE - (4.3/5)

Steps:

• ~First Layer Prep: * Lightly spray 9×13 baking pan with cooking spray. * Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. * Stir together until completely melted and smooth, then pour into the baking pan. * Spread the mixture evenly with a spatula, then refrigerate until set. ********************************************************************** ~Second Layer Prep: * Melt butter over medium-high heat in saucepan. * Add sugar and evaporated milk and bring to boil. * Cook for 5 minutes, stirring constantly. * Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. * Add peanuts to mixture and spread evenly over chocolate layer. * Refrigerate until set. ************************************************************************ ~Third Layer Prep: * Melt caramels and heavy cream over low heat until smooth. * Pour over peanut mixture and refrigerate until set. ************************************************************************ ~Fourth Layer Prep: *Repeat step one by melting chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. * Pour over caramel layer and refrigerate for at least one hour before cutting.

SNICKERS FUDGE (MICROWAVE : )

Steps:

• In a microwavable bowl, combine the sugar, cocoa, butter and milk.
• Microwave on high for 3 minutes or until boiling.
• Stir in confectioner's sugar and vanilla.
• Pour into a foil lined greased 8 inch square pan.
• In another microwavable bowl, heat caramels and water on high for 2 minutes or until caramels are melted.
• Stir in peanuts and spread carefully over chocolate layer in pan.
• In a small microwavable bowl, melt chips on high in the microwave for 1 minute or so.
• Carefully spread over caramel nut layer.
• Chill until firm.
• Cut into 1 inch squares.
• ENJOY!

EASY FUDGE WITH SNICKERS

Steps:

• Line 8 inch square pan with foil that hangs over the sides of the pan. Spray lightly with Crisco No-Stick Cooking Spray.
• Melt chocolate chips in medium sauce pan over low heat, stirring constantly. Remove from heat.
• Chop up the candy bars and reserve 2 tb for a topping. Add the frosting and remaining candy bars to melted chocolate Blend well and spread into pan. Sprinkle with reserved candy bar.
• Refrigerate 1 hour or until firm.
• Remove fudge from pan by lifting foil. Cut into squares.

SNICKERS FUDGE

Steps:

• To prepare the first layer
• In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.
• To prepare the second layer
• In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
• To prepare the third layer
• Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.
• To prepare the fourth layer
• In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

SNICKERS FUDGE

Steps:

• To prepare the first layer, in a saucepan over low heat, add milk choc. chips, butterscotch chips, and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9x13 pan lightly coated with nonstick cooking spray. Using an off-set spatula, spread mixture to an even layer and place in the fridge till set.
• To prepare the second layer, in a med. saucepan, melt butter over med. high heat. Mix in sugar,and evaporated milk. Once it comes to a boil, let cook 5 min. while stirring. Remove from heat and quickly stir in marshmallow cream, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in a even layer. Place in fridge till set.
• To prepare the third layer, place the unwrapped caramel cubes and heavy cream in med. saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Put in fridge till set.
• To prepare the fourth layer, in a small saucepan over low heat, add milk choc. chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third laye and us an offset spatula to spread in a even layer. Put in fridge for at least 1 hour before cutting into squares. NOTE: If mixture is to dry add 1 T. oil to mixture.