Better Homes And Gardens Candy Bar Fudge Recipe

This is one of my favorite fudge recipes - chocolate, peanut butter, caramel, and nougat - homemade Snickers fudge!

My favorite Snickers fudge recipe! A delicious Christmas treat!

This is my kind of fudge! Many traditional, plain fudge recipes are too chocolaty and rich for me. I know, I know, for many of you that is a good thing. But fudge with a caramel layer? Yes, please! These delightful, layered treats are like a rich, homemade Snickers candy bar.

The amount of peanut butter flavor can be adjusted according to taste. I prefer to either omit or add just 1 tablespoon of the peanut butter in the nougat layer. It is definitely delicious either way though!

I recommend using high quality and delicious chocolate chips for this recipe. My favorite milk chocolate chips are Guittard. They usually go on sale sometime during the holiday baking season at one of my local grocery stores.

This recipe is all about layering on the deliciousness. Each simple layer sets up in the freezer while you prepare the next layer. You will want to keep the fudge cold or it will start to "melt." When I give these treats to neighbors and friends, I make a little note letting them know to keep it refrigerated.

While it may look complicated with the 4 layers, it is actually still pretty simple. The chocolate layers only take about 2 minutes to prepare and the caramel layer is only as long as it takes the caramel to melt. The nougat layer is where most of the ingredients come into play, but it takes less than 10 minutes still.

Gather up your ingredients and supplies, including a spatula for spreading the layers, and make space in your freezer!

Speaking of the freezer, one of the perks of this Snickers fudge is that you can make it in advance and just keep it in the freezer for up to a week, maybe longer. Then just remove from the freezer about 10 or 15 minutes before serving.

You might also like this easy Reese's fudge recipe.

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1st Layer - Chocolate:

1 cup milk chocolate chips
¼ cup creamy peanut butter

2nd Layer - Nougat:

4 tablespoons butter
1 cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow creme about 7 ounces
1 tablespoon to 1/4 cup creamy peanut butter depending on preference (optional)
1 teaspoon vanilla
1 cup salted peanuts chopped

3rd - Caramel:

11-14 ounces caramels
¼ cup evaporated milk

4th Layer - Chocolate:

1 cup milk chocolate chips
¼ cup creamy peanut butter

Line a 9x13 pan with parchment paper.
In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave for 30 seconds and stir. Microwave again for 30 seconds and stir until creamy and smooth. You may need to repeat microwaving one more time. Pour the chocolate mixture in an even layer into the bottom of the prepared pan. Place pan in freezer.
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 (if adding), and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
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 the second layer. Place back in freezer.
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, or freeze for 30 minutes, before serving. Lift the parchment paper and fudge out of the pan and cut the fudge into small squares when ready to serve. Keep refrigerated or frozen.

Recipe Adapted From: Pip and Ebby