Just when you thought Snicker's couldn't get any better, snickers fudge was created. This is the perfect combination of fudge, chocolate, peanuts, caramel, and peanuts. Your friends and family will rave about this one.
If the picture doesn’t make you drool, I don’t know what will. Gooey caramel, peanuts, and 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. This is all you need.
what could i add instead of peanuts?
If you aren’t a peanut lover, you could easily replace them. I recommend using pecans, walnuts, almond slices, or even marshmallows.
You could also make this fudge without peanuts, and not replace them. We prefer the extra crunch, but we know peanuts aren’t for everyone.
what is a substitute for marshamallow cream?
If you are looking for a marshmallow cream replacement, here is how you do it. For 1/2 cup of marshmallow cream, use one cup of mini marshmallows, and 2 tablespoons corn syrup.
Place the two ingredients over medium high heat, stirring continually until completely melted.
Remove from heat, and let it set up. Use in recipe as directed, or double or triple as needed, for any given recipe.
what is the best way to get a clean cut of fudge with this recipe?
This recipe is extremely messy, if you do not let it set up. The caramel can ooze out the sides when you try and cut it, if it is not fully set up.
We recommend letting it cool completely, or set up in the fridge, until the caramel hardens.
After it has hardened, place a sharp knife under hot water. Slice the fudge with the hot knife. You may need to run it under hot water every few cuts, to help it cut through smoothly, every time.
I then use a small spatula or fork, to pry out each square of fudge.
watch how to make another one of our favorite fudge recipes, here:
Did you know we have a Youtube Channel? We created it, just for you. We want to help you create a beautiful dish, that the whole family will love.
We take you through each one of our recipes, step by step, and show you exactly how to make it.
Each recipe is tried and true, so you can be sure your family is going to love it.
This Rocky Road Fudge may be tied with our German Chocolate Fudge. I honestly don’t know what one is more delicious. Maybe you could be the judge of that.
Watch how to make our Rocky Road Fudge, here:
looking for more fudge recipes? here are a few of our favorite:
Spray a 9x13" 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.
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