Snickers Fudge

If the picture doesn’t make you drool, I don’t know what will. :) Gooey caramel, peanuts, chocolate . . . what more do you need in life?
I usually have pretty good self control when it comes to making desserts, but this was just too much. I found myself sneaking into the kitchen to cut off just one more little piece and before I knew it, a huge percentage of the pan was missing.
Every calorie was TOTALLY worth it.
So if you are looking for an amazing Christmas party dessert or just an amazing treat in general, look no further!
Snickers Fudge
1 cup milk chocolate chips
¼ cup creamy peanut butter
4 tablespoons butter
1 cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts, chopped
14-oz. bag caramels, unwrapped
¼ cup evaporated milk
1 cup milk chocolate chips
¼ cup creamy peanut butter
Spray a 9×13″ glass pan with cooking spray and set aside.
FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the
microwave in 30 seconds and stir. Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time). Pour in an even layer into the bottom of the prepared pan. Place pan in freezer.
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 crème, 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.
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 (I have heard that you can also do this in the microwave, but I have never tried it). Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
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.
Refrigerate for at least 1 hour and cut into squares when ready to serve (they are super rich, so cut them small! I cut about 24 pieces and they were a good size!). Keep refrigerated.
Makes about 24 servings (but it really depends on how big/small you cut your pieces).
Recipe source: Pip and Ebby
Looking for more yummy fudge recipes?


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  1. says

    These are very good. My receipe for these also calls for I/2 cup butterscotch chips along with the choc. chips. Also I have what they call carmel bits by Kraft company, no caramels to unwrap, just melt these tiny little bits, lots faster. Found in the choc. chip isle in our store.
    Merry Christmas
    Carol L

  2. Sherry Hyer says

    I found your recipe on Facebook, and tried it – it is(was) VERY good! Our house guest helped us eat them and we all three ate many more than we should have! This recipe is a keeper. Thanks.

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