Candy Bar Fudge (Snickers)
Simple Living. Creative LearningIngredients
- Coat a 9x13in pan with cooking spray and set aside.
- FIRST LAYER
- 1 cup milk chocolate chips
- 1/4 cup peanut butter
- Add the ingredients to a small microwaveable bowl. Heat in 30 second intervals stirring after each until the mixture is creamy.
- Pour into the bottom of the prepared pan.
- Place the pan in the freezer.
- SECOND LAYER
- 4 TBSP butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1 1/2 cups a 213g jar marshmallow fluff
- 1/4 cup peanut butter
- 1 tsp vanilla essence
- 1 cup salted peanuts
- Melt the butter in a saucepan over medium heat and then add the sugar and the evaporated milk. Stir and bring to the boil. Boil for 3 minutes stirring constantly.
- Remove from heat and add the marshmallow fluff peanut butter and vanilla essence. Stir until combined. Stir in the salted peanuts.
- Remove pan from freezer pour this mixture over evenly and then place the pan back into the freezer.
Instructions
- THIRD LAYER
- 400g jersey caramels
- 1/4 cup evaporated milk
- In a small saucepan place the caramels and the milk. Cook over a medium heat, stirring constantly until the carmel is melted and smooth.
- Remove the pan from the freezer and pour the caramel evenly over the second layer. Put back in the freezer.
- FOURTH LAYER
- 1 cup milk chocolate chips
- 1/4 cup peanut butter
- (This layer is the same as the first layer)
- Add the ingredients to a small microwaveable bowl. Heat in 30 second intervals, stirring after each until the mixture is creamy.
- Pour onto the top of the caramel layer.
- Place the pan back in the freezer or you can refrigerate for 1 hour.
Notes
NOTE: Check to see that the previous layer is firm before starting the next layer.
Adapted from Pip and Ebby
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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