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The theme for this month’s Crazy Cooking Challenge was fudge, which was perfectly timed since I had to make Christmas candy for one of our church ministries.
I’ve only ever made the trusty old Fantasy Fudge recipe that is on the Kraft marshmallow cream bottle, so I figured it was about time I branched out a little, and after quite a bit of searching I decided to give this Snickers fudge recipe a try (found at Culinary in the Country).

It was a little time consuming, only because each layer has to be refrigerated before the next can be added, but it was pretty simple to make.
There was plenty left over for us to taste, too, and it really did taste like Snickers! Well, I thought so. The hubby, not so much. He definitely liked it, though. ;)

Snickers Fudge

Ingredient List:

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

Third Layer
14 ounce package caramel cubes
1/4 cup heavy cream

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

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.

Stir together until completely melted and smooth, then pour into the baking pan.

Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.

Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.

Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

Be sure to head over to the Crazy Cooking Challenge to check out all of the other fudge recipes!

Project featured here:

Mandy‘s Recipe Box

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