As a child, my sister always had a thing for snickers. When I stumbled upon this recipe I knew I had to try it. This is a great recipe for a Christmas platter for friends or family. It adds a mix to all the cookies and it won’t change the taste of all the other sweet treats. To be honest, this recipe seems pretty long, but in the end it’s not that timely. Each layer only takes about 2 minutes, other than the caramel layer, where it’s the time it takes for the caramel to melt. So in the end it’s roughly 10 minutes.
When making this recipe, I found it helpful to set out all the ingredients ahead of time (this is going to be a big time saver). I recommend using a higher quality chocolate chip like Guittard. Also, when making this recipe you will want to make sure the fudge is always cool, otherwise it will begin to melt. If you’re giving it to a friend, attach a sticky note mentioning it needs to stay refrigerated. One thing I really like about this recipe, is you can store it in the freezer for up to a week or longer. All you have to do is remove it 10-15 minutes before serving. Lastly, I really like the taste of peanut butter so I included an optional 1 tablespoon in the nougat layer. Either way, it’s guaranteed to be delicious!
| Level: Easy | Time: 1 hr. 45 mins. | Yield: 80 small squares |
Ingredients:
1ST LAYER -CHOCOLATE
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
2ND LAYER – NOUGAT
- 4 tablespoons butter
- 1 cup of sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow creme (about 7 oz.)
- 1 tablespoon to 1/4 cup creamy peanut butter (depends on preference) (optional)
- 1 teaspoon vanilla
- 1 cup salted peanuts, chopped
3RD – CARAMEL
- 11-14 oz. caramels
- 1/4 cup evaporated milk
4TH LAYER – CHOCOLATE
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
Directions:
- Line a 9×13 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 the 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 creme, 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 the freezer.
- Add the caramels and evaporated milk into 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 the 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 on 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.
