Easy Snickers Candy Bar Fudge Recipe

1. Prep things to make this recipe go quicker. Line a 9x13 inch pan with parchment paper. And make space in your freezer to fit the pan. Measure out all of your ingredients.

Bottom Chocolate Layer

1. In a small bowl, combine milk chocolate chips (1 cup) and peanut butter (¼ cup). Heat in the microwave for 20 seconds and stir well. Microwave again for 20 seconds and stir until creamy and smooth. Repeat until fully creamy and smooth. This should only take a few heatings. *Stir well between heatings; chocolate continues melting as you stir.
2. Pour the chocolate mixture in an even layer into the bottom of the prepared pan. Place pan in freezer.

Nougat Layer

1. In a medium-sized saucepan, melt the butter (4 tablespoons, which is a ½ stick) over medium heat. Stir in sugar (1 cup) and evaporated milk (¼ cup) and bring to a simmer. Cook, stirring constantly for 3 minutes.
2. Remove from heat and immediately stir in Marshmallow Creme (1 ½ cups about 7 ounces), peanut butter (¼ cup) and vanilla extract (1 teaspoon).
3. Add chopped peanuts (1 cup) and stir until incorporated.
4. Pour mixture over the chocolate layer and spread evenly. Place back in freezer.

Caramel Layer

1. Add the caramels (14 ounces) and evaporated milk (¼ cup) to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth.
2. Remove pan from freezer and pour caramel over the nougat layer. Return to freezer.

Top Chocolate Layer

1. In a small bowl, combine chocolate chips (1 cup) and peanut butter (¼ cup). Repeat 20-second microwaving intervals as before for the first layer. Stir until creamy, pour an even layer onto the top, smoothing with an offset spatula.
2. Refrigerate for at least 1 hour, or freeze for 30 minutes, before serving.
3. Grab the parchment paper and lift Snickers fudge out of the pan, place it on a wooden cutting board, and cut the fudge into 24 small squares when ready to serve. Keep refrigerated or frozen.