This Candy Bar Fudge (Snickers) is a dreamy blend of creamy, chewy, and crunchy textures that will satisfy every sweet tooth. Rich layers of smooth fudge, gooey caramel, and roasted peanuts come together in just 24 minutes, making it an irresistible treat for any occasion. The decadent chocolate base melts in your mouth, while the caramel adds a luscious sweetness that’s perfectly balanced by the nutty crunch. It’s a dessert that feels indulgent yet is surprisingly simple to whip up, leaving you with more time to savor every bite.
Perfect for gifting or enjoying at home, this fudge captures the iconic flavors of a Snickers bar in a luxurious, bite-sized form. The combination of velvety chocolate, sticky caramel, and salty peanuts creates a symphony of flavors that’s impossible to resist. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and delivers restaurant-quality results with minimal effort. One taste, and you’ll be hooked on its irresistible charm and comforting richness.
Ingredients for Candy Bar Fudge (Snickers)
- 2 cups (12oz/340g) semisweet chocolate chips, divided (use high-quality chips for best results)
- 1 jar (7oz/198g) marshmallow fluff (substitute with homemade marshmallow cream if preferred)
- 4 tablespoons creamy peanut butter (use natural or regular, depending on preference)
- 1 1/2 cups (6oz/172g) powdered sugar, sifted (sifting ensures a smooth texture)
- 1 cup (5oz/142g) roasted salted peanuts (unsalted can be used if preferred)
- 2 cups (11oz/331g) caramels (store-bought or homemade)
- 1/4 cup (2oz/57g) heavy cream (substitute with half-and-half for a lighter option)
Step-by-Step Instructions
- Prepare the pan: Line an 11×7-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the first layer of chocolate: Place 1 cup of chocolate chips in a heatproof bowl. Microwave for 60 seconds, then stir until smooth. Microwave in 10-second intervals if needed. Pour the melted chocolate evenly into the prepared pan and refrigerate until hardened (about 10 minutes).
- Make the nougat layer: In a bowl, combine marshmallow fluff, peanut butter, and powdered sugar. Mix until a soft nougat forms (it will be stiff). Press the nougat evenly over the hardened chocolate layer.
- Add the peanuts: Sprinkle the roasted salted peanuts over the nougat layer, pressing them gently to adhere.
- Prepare the caramel layer: In a heatproof bowl, combine caramels and heavy cream. Melt over a bain marie or in the microwave, stirring until smooth. Pour the caramel over the peanuts, spreading evenly with the back of a spoon. Refrigerate for 5 minutes to set.
- Melt the final chocolate layer: In a heatproof bowl, melt the remaining 1 cup of chocolate chips in the microwave. Pour over the caramel layer, spreading evenly.
- Chill and cut: Refrigerate for 1 hour, or until the chocolate is fully set. Use a sharp knife to cut into bars. Store in the refrigerator for up to 4 weeks.
Storage and Reheating Tips
Keep your Candy Bar Fudge refrigerated in an airtight container for up to 4 weeks. For longer storage, you can freeze the fudge for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight. If you prefer a softer texture, let it sit at room temperature for 10-15 minutes before serving.
Recipe Variations to Try
Switch up the flavors by using dark or milk chocolate chips instead of semisweet. For a nut-free version, omit the peanuts and add crushed pretzels or rice cereal for crunch. You can also swap the peanut butter for almond or sunflower seed butter for a different twist. Feeling adventurous? Add a sprinkle of sea salt on top of the final chocolate layer for a sweet-and-salty finish.
Time-Saving Hacks
To speed up the process, use pre-made caramel sauce instead of melting caramels. You’ll need about 1 cup of sauce. Additionally, prep all your ingredients before starting to streamline the steps. If you’re short on time, skip the fridge steps and pop the pan in the freezer for 15-20 minutes between layers to speed up setting.
Equipment Guidance
A microwave-safe bowl is essential for melting the chocolate and caramel. If you don’t have parchment paper, lightly grease the pan with butter or cooking spray for easy removal. A sharp chef’s knife works best for cutting clean, even bars. For smoother layers, use an offset spatula to spread the chocolate and caramel evenly.
Serving Suggestions
Serve these fudge bars as a decadent dessert or a sweet snack. Pair them with a scoop of vanilla ice cream for an indulgent treat. They also make a great addition to dessert platters or gift boxes—wrap them individually in parchment paper for a thoughtful homemade gift.
Candy Bar Fudge (Snickers)
Ingredients
- 2 cups semisweet chocolate chips, divided 12oz/340g
- 1 jar marshmallow fluff 7oz/198g
- 4 tablespoons creamy peanut butter
- 1 1/2 cups powdered sugar, sifted 6oz/172g
- 1 cup peanuts, roasted salted 5oz/142g
- 2 cups caramels (store bought or homemade) 11oz/331g
- 1/4 cup cream 2oz/57g
Instructions
- Line an 11X7-inch baking pan with parchment paper.
- Place 1 cup of chocolate chips in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
- Pour melted chocolate evenly into prepared pan. Place in the fridge until hardened.
- Meanwhile, combine marshmallow fluff, peanut butter and powdered sugar in the bowl and mix until combined and a soft nougat forms. If will be a stiff consistency.
- Press nougat evenly over chocolate layer. Sprinkle peanuts on top, and press them gently into the nougat.
- In a bowl combine the caramels and heavy cream and melt over a bain marie or in the microwave. Cook until melted and smooth. Pour caramel over peanuts, spreading evenly with the back of a spoon. Refrigerate for about 5 minutes, or until set.
- In a heatproof bowl, melt remaining 1 cup chocolate chips in the microwave. Pour over caramel layer, spreading evenly.
- Refrigerate for 1 hour, or until chocolate is set. Use a sharp knife to cut into bars.
- Keep refrigerated for up to 4 weeks.
