Monday, May 02, 2005

Snickers Fudge

Snickers Fudge

For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To prepare the first layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

To prepare the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To prepare the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

To prepare the fourth layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

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43 comments:

  1. Wow! I think I just went into sugar shock. In all seriousness though, those would make great holiday gifts. Thank you for the recipe. Beautiful photo as well.

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  2. This looks great! I'm going to have to try it -- thanks!

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  3. Erin and KT - Thanks! I hope you enjoy the recipe as much as we did!

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  4. That looks amazing. What size pan do you suggest?

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  5. Joe,
    I used a 9x13 sprayed with Pam, but I had great difficulty getting the fudge to release. I refrigerated between each layer and waited an hour before cutting. Any thoughts?

    Also, How did you get such perfect cuts??

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  6. Anon - In the directions I notated the use of a 9 x 13" pan.

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  7. Scott -

    I used a metal 9 x 13 and didn't have any issues with release. I did use Pam (w/flour) but I'm not sure if that would have made much of a difference. I just used a sharp knife and got clean cuts!

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  8. OMG...I took this to a Christmas party, the hit of the party. i lined my pan with foil and it lifted right out, cut like a charm...only one problem, it doesn't transport so well. All the chocolate tops slid off...otherwise it was yummy...next time i'll cut it at the party.

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  9. Jill - Glad to hear it went over well!

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  10. My friends and I make this during our holiday baking and candy making sessions. The nougat layer can get thick and is really sweet so we have adjusted the recipe.

    We use a 1/2 sheet pan, double bottom and top choclate layers, double the caramel, and do a single (as listed) of the nougat with extra peanuts in it.

    Lining the pan with parchment paper makes removing it from the pan a sinch.

    Everytime I make it for my family, it is the first thing gone.

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  11. I plan on trying this recipe. As someone said, this looks like a great Christmas gift recipe.

    Did anyone try using parchment paper to line the pan? I would not bake without it. I had given up on making decent cookies until I started using parchment on the cookie sheet.

    Parchment also works great for covering the top of a cake to prevent it from browning too much. Even if the batter sticks the paper, it will release as soon as the cake cools, if you are patient and don't try to remove it too soon.

    I just discovered this blog. It's great!

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  12. Anon - you can certainly use parchment if you desire!

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  13. Hey Joe, the ingredient list for layer 2 includes 4TB of butter, but the instructions for making layer 2 doesn't mention the butter. What do we do?

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  14. Lola - the directions should say "melt butter" over medium-high heat in the first line of the "to make the second layer" paragraph. Hope that helps!

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  15. I had a problem with the third layer, getting in to spread evenly and easily it was to hard. Any tips?

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  16. Anon - Maybe your ratio of caramel cubes to cream was off or it was cooled too long before spreading. That's the only think I can think of that would cause that issue.

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  17. Thank you!! You have saved me. I made this several years ago for the family and my brother-in-law loved it. We moved shortly after that and the recipe was lost. Every year he requests the "Snickers Dessert". I have tried several other variations but none even came close til now. You have made me and my family very happy. Merry Christmas!

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  18. ifryfood@aol.com12/12/2007 08:45:00 AM

    this was the best. i doubled the recipe and made a large pyrex, but next time i double i wont double the the 2nd layer(with the peanut butter) it made it too thick, double everything but the 2nd layer. everybody loooovveeed it.

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  19. Hey Joe, just thought I'd let you know that I finally made this recipe tonight, and it's great! Thanks so much!

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  20. My mom made this for me awhile ago but im starting to get the itch for it again. Thanks!!

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  21. Joe: These were a big hit with granddaughter's swimming team members; however, the caramel layer wasn't firm enough and the top layer of some pieces slid off. Any suggestions for firming up the caramel and the top layer?

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  22. Anon - I'm not sure why your caramel layer didn't firm up. By any chance, did extra cream slosh into the pot?

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    Replies
    1. Is there anyway you could use caramel ice cream topping by thickening that somehow ? Just wondering that is all I have on hand right now.

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  23. If you don't let the carmel layer cool all the way before pouring the top choc layer, they will stick together and you won't have the top layer slide off...you can also put wax or parchment paper in your pan to keep from sticking.

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  24. Oh my goodness - this looks AMAZING. Thanks for sharing!

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  25. on mine the 2nd layer stiffened really quickly

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  26. Holy Heaven Batman, this looks awesome. Found ya on Pinterest!

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  27. oh. my. goodness! I just drooled. simply MUST make this!

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  28. Tried this today. A coworker made it andit was ah-mazing

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  29. I featured this recipe on my blog today - awesome recipe! Thanks for sharing. :)

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  30. Just saw your snickers fudge featured on a fudge challenge. Can't wait to try it! :)

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  31. I tried making this and the second layer never set for me. When I poured the caramels over they mixed with the second layer. I then let it cool for over an hour before adding the top layer. It set overnight and the marshmellow puff layer just would not set. What could I have done wrong? I tried to cut it and it was just a big mess. :( Very dissappointed, was going to have it as a little party favor today/

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  32. Anon - I've never had that happen before. Did you use exactly the same ingredients/amounts called for in the recipe? Did you modify the directions at all?

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  33. Holy crap, this was amazing! I have now added it to the holiday candies that I'll be making from now on.

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  34. This recipe turned out beautifully! It is a little too sweet for my taste, so I think that next time I might leave out the butterscotch & peanut butter it the 1st & 4th layers. But it did turn out very nicely and slices really well!

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  35. Also I put in the freezer between layers and that worked very well.

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  36. This was a bi hit with a lot of people. Just not me. I found it cloyingly sweet but the flavor was delicious. I will try it again using less sugar and subbing semi-sweet chocolate for half the milk chocolate.

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  37. I much prefer the "Midnight" to the milk chocolate. Has anyone tried this with the dark chocolate morsels?

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  38. when i made my 2nd layer it set up very quickly and got very hard and tacky dunno if it is suposed to be that way or soft but maybe i may try to boil for 3 min insted of 5 next time

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  39. Looks delicious !

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  40. Does anyone know if this freezes well, or how long it lasts in the fridge? Thanks!

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  41. I am going to make the 2nd and 3rd layers,cut into squares and then dip in chocolate. Then you would have chocolate on all sides.

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