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Snickers Fudge
Bottom Layer
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 X 9-inch pan. Refrigerate until set.
Filling
1/4 cup butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups Marshmallow Crème
1/4 cup peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the Marshmallow Crème, peanut butter and vanilla extract. Add peanuts. Spread over first layer. Refrigerate until set.
Caramel Layer
1 (14 ounce) package caramels
1/4 cup whipping cream
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing
1 cup (6 ounce) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In a saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator.
Yields 8 dozen.
I didn't keep who I got this from, but I made it at Christmastime and it is awesome! It's a lot of work, but well worth it.
Bottom Layer
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 X 9-inch pan. Refrigerate until set.
Filling
1/4 cup butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups Marshmallow Crème
1/4 cup peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the Marshmallow Crème, peanut butter and vanilla extract. Add peanuts. Spread over first layer. Refrigerate until set.
Caramel Layer
1 (14 ounce) package caramels
1/4 cup whipping cream
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing
1 cup (6 ounce) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In a saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator.
Yields 8 dozen.
I didn't keep who I got this from, but I made it at Christmastime and it is awesome! It's a lot of work, but well worth it.