Fudge is one of those treats that I equate with the holiday season. I can never get too much of it!
And I have figured out that rather than making a bunch of the same kind of fudge each year, I can make multiple flavors of fudge.
This provides variety on my holiday goody tray, with enough offerings to please any chocoholic.
Snickers fudge is now added to the lineup!
After all, chocolate is its own food group, so we need enough variety in the group for everyone. 😍
Why I love this recipe
If you’re going to make multiple types of fudge for the holidays, it is essential that they be relatively easy to make. There are only so many hours I can spend stirring over a hot stove.
This Snickers fudge delivers on simple. There are 3 layers, and the microwave does all the work for each one. So easy!
And then there’s the taste. Caramel, peanuts, and chocolate. It’s a timeless combination that always delivers. I like to cut the fudge into one-inch squares to make bite-sized morsels. A perfect addition to a plate of holiday cookies!
How to make Snickers fudge
I mentioned this was easy, right? No stirring over a stove with a candy thermometer monitoring every degree. The microwave does all the work. You only need to add ingredients and stir!
The first layer is chocolate. Microwave together butter, cocoa, brown sugar and a little milk. Heat long enough to bring this to a boil, usually about 2-3 minutes. Then add powdered sugar and vanilla, stir to fully combine, then spread this into a parchment-lined 8-inch square pan.
The middle layer is caramel. To be honest, the longest step of this whole operation is unwrapping the caramels LOL. So if you can recruit someone to help unwrap, your time will be reduced significantly!
Microwave the unwrapped caramels with a little water to melt, then stir together to make a smooth sauce. Stir in the peanuts, then layer this in the pan.
The final layer is – of course – chocolate. This one is super easy. Just microwave a combination of semi-sweet and milk chocolate chips in a small bowl to melt. Then stir together and spread over the caramel layer.
Once the final layer of chocolatey goodness is added, the fudge needs to set. I put it in the refrigerator for about an hour. When that top layer of chocolate has hardened, the fudge is ready to cut.
This is where the parchment paper comes in handy. When you are ready to cut the fudge, simply lift the entire block out of the pan using the parchment paper. Cut into one-inch squares.
Store in a covered container in a cool place (I refrigerate) until ready to serve.
Use salted peanuts for the best taste. I always use cocktail peanuts but want to try dry roasted one of these times. If you try before me, let me know how it goes!
I’ve done this both ways: melt the butter first or add the other ingredients to the bowl with the stick of butter before microwaving. It works out the same either way. I do suggest you give everything a good stir as soon as the butter has melted, before proceeding with microwaving to the boiling point.
Nope! Room temperature is cool enough to get those layers to set while you prepare the next. You can just set the pan to the side and as soon as the next layer is ready, spread it on top.
More recipes to satisfy your sweet tooth
- Chocolate caramel bars
- Instant Pot caramel sauce
- Nutella fudge
- Toll House brownies
- Chocolate mousse
- Kahlua chocolate cake
- No Bake Snickers pie
- ½ cup butter
- ⅓ cup cocoa
- ¼ cup brown sugar
- ¼ cup milk whole
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 11 ounces caramels, about 30 plus unwrapped
- 1 tablespoon water
- 2 cups peanuts salted
- ½ cup chocolate chips semi-sweet
- ½ cup chocolate chips milk chocolate
- Line an 8x8 pan with parchment paper, set aside.
- In a microwave safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave for about 2 to 3 minutes, until the mixture is boiling.
- Add powdered sugar and vanilla and stir to incorporate. Spread into the lined pan.
- Place the caramels and water in another microwave-safe bowl. Microwave until the caramels have melted, about 90 seconds. Stir until smooth, then stir in the peanuts. Spread in the pan over the chocolate layer.
- In another bowl, microwave both flavors of chocolate chips to melt, about 30 to 60 seconds. Stir together, then spread over the caramel-peanut layer.
- Place the pan in the refrigerator to chill until firm, about an hour. Cut into 1-inch squares to serve.
Nutrition values are estimates only, using online calculators. Please verify using your own data.