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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.
You can also precut this fudge and store it in your freezer for when you need a treat for yourself, or for your kids.
Recipe Ingredient Notes
To make Snickers Fudge, you will need the following ingredients:
- Milk chocolate chips
- Creamy peanut butter
- Butter
- Sugar
- Evaporated milk
- Marshmallow creme
- Vanilla extract
- Salted peanuts
- Bag of caramels
Equipment Needed
How to make Snickers Fudge
- 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 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
Storing and Other Tips
Store them in the fridge or freezer while they are not being served as these can melt quickly. Make sure to place any leftovers in an airtight container.
These can be quite rich, so it is best to cut them into smaller squares. We normally get about 24 out of each batch.
Enjoy More Delicious Fudge Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- 4 Ingredient Rocky Road Fudge
- Double Decker Chocolate Peanut Butter Fudge Recipe
- Orange Creamsicle Fudge
- Two Ingredient Strawberry Fudge
Snickers Fudge
So you thought things couldn’t be better than a Snickers bar?! Try this delicious Snickers fudge recipe and you'll change your mind!
Serving pieces
Ingredients
First Layer
- 1 cup milk chocolate chips
- ¼ cup peanut butter (creamy)
Second Layer
- 4 Tablespoon butter
- 1 cup sugar
- ¼ cup evaporated milk
- 1 ½ cups marshmallow creme
- ¼ cup peanut butter (creamy)
- 1 teaspoon vanilla extract
- 1 cup salted peanuts, chopped
Third Layer
- 1 14 ounce bag caramels, unwrapped
- ¼ cup evaporated milk
Fourth Layer
- 1 cup milk chocolate chips
- ¼ cup peanut butter (creamy)
Instructions
- 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 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
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
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.
These look amazing! Snickers is my husband’s number one favorite candy bar. I’ll have to give these a try.
I just drooled on the monitor.
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
hello! i’m stopping by from the marvelous monday (This Gal Cooks) link up. this looks amazing! i’m pinning it for later. 🙂
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/
That looks delicious! Christmas treats are the best! Thank you for joining Home Sweet Home!
Sherry
I am featuring this today at Home Sweet Home! It looks amazing!
Sherry
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
Do you think you could use semi-sweet chocolate chips?
You could use semi sweet, but it would be a different taste than you get with milk chocolate chips.
Brithday cake
Why Do They Need To Be Kept In The Fridge?
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!)
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?
I am an 80 yr old Great Grampa and love baking sweet stuff and already am in love with all 6 of you sisters.
Hi Ben! You just made our day!
We have made this twice since December! So good or should I say TOO good! Thanks for the recipe 🙂
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.
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?
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
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!
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!! 🙂
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.
( for the persons who ask how to make the caramal, less gooey )
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.
I can’t uses marshmallow creme or marshmallows, period. Any suggestions of what to use instead, or can I just leave it out?
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 🙂
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.
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
I had that problem as well.
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?
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.
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.
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?
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.
Snickers fudge has bagged caramels not caramel chips. You can purchase them on Amazon.com
I just made these for a potluck, they were a hit!! But seriously, KEEP THEM REFRIGERATED as long as you can! Lol
I found them at WalMart.
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.
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…
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!
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.
Shouldnt be runny…oops
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.
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!
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?
We have not tried this fudge with condensed milk.
Super tasty, very close to the flavor of a real Snickers bar. Maybe using less evaporated milk in the caramel and the marshmallow cream layers may help. As the recipe is, the squares dribble out of shape and are very messy to eat…but so yummy. Helps to keep them refrigerated until serving.