Home · Recipes · Course · Desserts · Candy · Snickers Fudge Recipe

Snickers Fudge Recipe

Jump to Recipe
55 minutes
47 Comments
Ratings
This post may contain affiliate links. Read our disclosure policy.
So you thought things couldn’t be better than a Snickers bar, well, try this delicious Snickers fudge recipe and you might just change your mind!
Snickers Fudge Recipe

Snickers Fudge can be eaten year round in our opinion. You can make it for birthdays, or gatherings, and especially when a new neighbor moves into the neighborhood. 

If I had a friend bring me this unforgettable Snickers candy bar fudge, we would probably be friends forever. Not only do I LOVE Snickers bars, but I also have a sweet tooth for fudges as well. It’s the perfect combination. 

Snickers Fudge sliced into pieces on a serving platter

You can also precut this fudge and store it in your freezer for when you need a treat for yourself, or for your kids. 

If you’re interested in learning how to make fudge recipes that are close to other candy bars, check out our NO BAKE REESE’S FUDGE BARS RECIPE, COOKIES N’ CREAM FUDGE RECIPE, or our ANDES MINT FUDGE RECIPE. They all taste amazing and also make great gifts too!

Related Recipe: Can’t get enough Snickers?! Try our Snickers Apple Pudding Salad!

To make this crazy delicious Snickers fudge recipe you’ll need:

Snickers candy bar fudge ingredients needed:

  • Milk chocolate chips
  • Creamy peanut butter
  • Butter
  • Sugar 
  • Evaporated milk
  • Marshmallow creme
  • Vanilla extract
  • Salted peanuts
  • Bag of caramels
Ingredients for Snickers Fudge

Have you ever tried to make your own vanilla extract? I don’t think people realize how simple it is. You just need two ingredients and a good amount of time. Check out this homemade vanilla extract recipe from Sally’s Baking Addiction for more information on how to get started. 

Remember to have these items too! 

  1. 9×13 inch glass pan
  2. Nonstick cooking spray
  3. Small microwave safe mixing bowl (2)
  4. Rubber spatula
  5. Medium saucepan
  6. Wooden spoon
  7. Small saucepan

Follow these instructions to make this delicious Six Sisters fudge recipe:

To begin, spray a 9×13 inch glass pan with nonstick spray and then set it aside. 

FIRST LAYER

In a small microwave safe bowl put in the chocolate chips and the peanut butter. Put it in the microwave for 30 seconds. After it is done, stir it all together and microwave for another 30 seconds. If the chocolate has still not completely melted put it in again for another 15 seconds.

1st layer of fudge in the bottom of the pan

Once it is all melted, mix the chocolate and peanut butter together and then pour it into the bottom of the 9×13 pan and spread it out evenly. Then move it to the freezer. 

SECOND LAYER

Now, in a medium saucepan, melt the butter over medium heat. 

Then add in the sugar and evaporated milk. Stir it all together well and bring it to a boil. 

Butter and Evaporated milk mixed together in a saucepan

Cook it while stirring it constantly for 3 minutes. After the 3 minutes remove it from the heat and immediately str in the marshmallow creme, peanut butter, and vanilla extract. 

Next, add in the peanuts and continue to stir until everything is mixed together well. 

Evaporated milk mixture poured on bottom layer of fudge

Pull the pan from the freezer and pour the cream mixture evenly over top of the chocolate and then return the pan to the freezer. 

THIRD LAYER

For the third layer, get a small saucepan and add in the caramels and evaporated milk. Cook it over medium-low heat while constantly stirring until the caramel becomes smooth. 

Carmel mixture poured on top of evaporated milk mixture

Remove the pan from the freezer again and pour the caramel over top of the cream layer and return the pan back into the freezer yet again!

FOURTH LAYER 

For this layer, use a small microwave safe bowl and again combine the chocolate chips and the peanut butter together and microwave it for 30 seconds. Continue to do this until the chocolate is completely melted and the mixture is smooth. 

Chocolate chips and peanut butter mixture poured on top of caramel mixture

Once the chocolate and peanut butter are well combined, take the pan out of the freezer and form your last chocolate layer and place it back in the freezer. 

Snickers Fudge broken into pieces in pan

You will want this to sit in the freezer for at least an hour to allow everything to set up. After an hour it should be ready to be cut into squares. 

NOTE: These can be quite rich, so it is best to cut them into smaller squares. We normally get about 24 out of each batch. Also, store them in the fridge or freezer while they are not being served as these can melt quickly. 

MORE AMAZING FUDGE TO MAKE!

We all know you can find recipes on Pinterest, but we also have a great YouTube channel where we put videos of so many of our wonderful recipes. Some of your favorite recipes you have can be found on there as well!

If you love all things fudge then you will definitely love our rocky road fudge. I don’t even know what to compare it to because it is just sooo good! You just have to try it to believe it. 

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

You can never have enough amazing fudge recipes!  

Several chocolate-covered caramel and nougat bars with peanuts, some cut in half, are displayed on a white surface.

Snickers Fudge Recipe

So you thought things couldn’t be better than a Snickers bar, well, try this delicious Snickers fudge recipe and you might just change your mind!
Serving24
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Save Print Pin

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

Equipment

Instructions

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

First Layer

  1. In a small bowl, combine chocolate chips and peanut butter
  2. Heat in the microwave for 30 seconds and then stir
  3. Microwave again for 30 seconds and then stir until creamy (repeat if needed)
  4. Pour into prepared pan and place pan into the freezer

Second Layer

  1. In a medium saucepan, melt the butter over medium heat
  2. Stir in sugar and evaporated milk and bring to a boil
  3. Cook, stirring constantly, for 3 minutes
  4. Remove from heat and immediately stir in marshmallow creme, peanut butter, and vanilla. Add peanuts and stir until incorporated
  5. 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

  1. Add the caramels and evaporated milk to a small saucepan
  2. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth
  3. Remove pan from freezer and pour caramel over second layer, spread evenly, and return to freezer

Fourth Layer

  1. In a small bowl, combine chocolate chips and peanut butter
  2. Repeat microwave increments from first layer, and stir until creamy
  3. Pour final layer over the top and spread evenly
  4. Refrigerate for at least one hour and cut into squares when ready to serve

Notes

  • You could use semi sweet, but it would be a different taste than you get with milk chocolate chips.

Nutrition

Serving: 1 Square · Calories: 213 kcal · Carbohydrates: 25 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 89 mg · Potassium: 117 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 71 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 1 mg
Cuisine: American
Course: Dessert
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.

Sliced pieces of chocolate fudge with nougat, caramel, and nuts, labeled \"Snickers Fudge.
Published: December 21, 2022Updated: September 21, 2024

Join The Discussion

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. Kira @ my sesame seed buns says:
    These look amazing! Snickers is my husband's number one favorite candy bar. I'll have to give these a try.
  2. Meghan says:
    I just drooled on the monitor.
  3. carol l 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
  4. Angela Paris says:
    hello! i'm stopping by from the marvelous monday (This Gal Cooks) link up. this looks amazing! i'm pinning it for later. :)
  5. Jill says:
    That looks really good and totally wicked!

    Thanks for linking to a Round Tuit!
    Hope you are having a fabulous festive week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/
  6. Sherry says:
    That looks delicious! Christmas treats are the best! Thank you for joining Home Sweet Home!
    Sherry
  7. Sherry says:
    I am featuring this today at Home Sweet Home! It looks amazing!
    Sherry
  8. Polkadot-pretties says:
    Thank you for linking up at Craft, Create & Inspire linky party last week...

    Your awesome project is featured this weekend !!

    Hope you will join us again this weekend

    Claire@ Polkadot pretties x
  9. Shelly Brown says:
    Do you think you could use semi-sweet chocolate chips?
  10. Cyd says:
    You could use semi sweet, but it would be a different taste than you get with milk chocolate chips.
  11. christine farkas says:
    Brithday cake
  12. Amber says:
    Why Do They Need To Be Kept In The Fridge?
  13. Cyd says:
    They are fine to be out for a few hours. But after a while, you will want to store them in an airtight container in the fridge. (But they will probably be eaten before then!)
  14. Tammy says:
    Once I cut these, the caramel fIlling oozed out and ran all over. They taste amazinh, but Inwas disappointed witH the end result.....help! Anyone else havE this happen? What wenT wrong?
  15. Ben Benjamin says:
    I am an 80 yr old Great Grampa and love baking sweet stuff and already am in love with all 6 of you sisters.
  16. Cyd says:
    Hi Ben! You just made our day!
  17. Dawn says:
    We have made this twice since December! So good or should I say TOO good! Thanks for the recipe :)
  18. 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.
  19. Jenny says:
    These were easy to make and came out delicious, but were quite difficult to cut. They were really hard when they were straight out of the freezer, and then became sort of soft and gooey once they had been out for a while. Any tips for making it easier to cut them?
  20. Tracy says:
    I made these last year at Christmas. They are delicious but a mess to cut up. Had to be stored in the freezer very gooey at room temp. Even too soft at room temp. Messy but delicious
  21. Karen Rose says:
    Any suggestions on how to possible make these without the 1 C of chopped, salted peanuts? I personally love peanuts but not everyone in the house does. Otherwise I may just have to make to please myself. Looks delicious!
  22. Cyd says:
    Hi Karen, we have not made this fudge without peanuts. It would probably still work just fine. Or you could make a batch for yourself!! :)
  23. S bevins says:
    Or could simmer the caramel longer, so more moisture is gone. Or simmer hotter, so it is harder caramel. Or instead of a quarter cup of Evaporated Milk, could use a little water to mix the caramel together then the water will steam away. ( then u got plain caramel ) Or serve them from the refrigerator. Or add some flour. Or serve them in a vessel.... like diced, then dipped in chocolate. Or serve them with ice cream if u can't beat it.
  24. S bevins says:
    ( for the persons who ask how to make the caramal, less gooey )
  25. JusTam says:
    These were a nightmare to cut. When frozen they're too hard and when room temp they are a gooey mess. Ended up in the trash. Save yourself a lot of time and just eat a Snickers instead.
  26. Nicky says:
    I can't uses marshmallow creme or marshmallows, period. Any suggestions of what to use instead, or can I just leave it out?
  27. Schell says:
    The marshmallow creme is to create the nougat part of the Snickers bar. If you don't use it, it won't be the same at all. I'm thinking you could probably use a eggless cookie dough in place, would probably be really good :)
  28. ginnier says:
    I made these 12-5-15, soooo good. I lined the 13 x 9 with parchment paper after greasing the pan just a teense so the paper would stay put. You do have to work fast when you spread a hot layer onto a frozen layer because that frozen layer solidifies the hot layer fast! Left them in the freezer after putting on the last layer. My kids were here too, and we'd cut off a bit, then stick them back in the freezer. They make me think of choc. covered cherries: You bite into them and you might drip something so watch it! Plus the chocolate on top and bottom melts, so you do have to lick your fingers a bit. Not a recipe to take to a party but I'll work on it. My marshmallow layer was just a bit grainy, I might have to work on perfecting that problem... But the flavor combo was WOW.
  29. Cyd says:
    This recipe needs the marshmallows or marshmallow creme. Our tiger butter fudge doesn't use marshmallows. https://www.sixsistersstuff.com/2014/12/tiger-butter-fudge.html
  30. Kathy N says:
    I had that problem as well.
  31. Kathy N says:
    Actually mine were not fine after only a few minutes out of the freezer/refrigerator. They were a good ooohey, gooey mess but they sure did not look as pretty as the picture on this page. What went wrong?
  32. Kathy N says:
    I am glad I am not the only one who had the same problem and ended up with a gooey mess. Albeit a good one.
  33. Kathy N says:
    I had the same problem. Very gooey and messy even with keeping them in the freezer. They break down to quick after you take them out of the freezer/refrigerator.
  34. Kathy N says:
    I am wondering how do you measure the marshmallow creme? Also, if you put it in a measuring cup how well do you pack it in? How many ounces is 1 1/2 cups of marshmallow creme? a 7 oz. jar of marshamllow creme is equivalent to how many cups?
  35. Nelun Herath says:
    This is a nice recipe which I want to try. Caramel chips are not available in Srilanka also what is the substitute for Marshmallow cream can we buy marshmallow pieces and melt it and add it or ??? Lovely recipy which I want to try some or other thanks for sharing. I love your recepies.
  36. Cyd says:
    Snickers fudge has bagged caramels not caramel chips. You can purchase them on Amazon.com
  37. Amber says:
    I just made these for a potluck, they were a hit!! But seriously, KEEP THEM REFRIGERATED as long as you can! Lol
  38. Amber says:
    I found them at WalMart.
  39. Amber says:
    I have melted mini marshmallows in the microwave for a different recipe and it worked well...it hardens a bit more than the creme though, not sure what the outcome would be, but I'm sure it would be fine...guessing.
  40. Amber says:
    I used measuring cups. You can only pack it so much, just try to get the big air bubbles out, it's messy but that's how I did it. Also, I bought 2 7oz jars but only needed less than half cup of the 2nd jar...you can probably get away with one full 7oz jar...
  41. Stacie says:
    I am going to try these in mini muffin tins with liners since there are several comments about difficulty cutting/caramel oozing. I'm making them Christmas Eve and I'll report back how it worked!
  42. Rhonda says:
    I made these today. They are amazing. I had mine sitting out a bit from the freezer when I cut them then took out what I needed on a serving tray and put back in the freezer. If you cook the caramel long enough it should be runny. If anything you can always use a candy thermometer and cook to aft ball stage (which I had put making divinity today). I will definitely be making this again.
  43. Rhonda says:
    Shouldn’t be runny...oops
  44. Michelle says:
    I made these last year and thought they were easy and delicious. I’ve made 3 batches so far this year and only 1 has turned out. 1st batch, the nougat was running and the top chocolate layer separated from the caramel layer. 3rd batch, the caramel layer is way too hard and again the chocolate layer separated from it again. What am I doing wrong? Very frustrated this year.
  45. Donna says:
    The recipe was easy to follow and mine was delicious but I couldn't remove it from the pan. It was way too soft. I followed the recipe exactly but scraping didn't help. I had to practically gouge it. I tried refrigerating it and even freezing it but it was either too hard or too runny. Is there a way to upload a photo of mine? And what could have gone wrong? I'd really like to try again. Thanks!
  46. Niko says:
    Would using condensed milk instead of evaporated milk work, if not is there something else i can tweak in the recipe to make it work better?
  47. Momma Cyd says:
    We have not tried this fudge with condensed milk.
As Seen On BuzzFeedElleGlamourGood HousekeepingHuffington PostParadeParentingToday Show