Candy Bar Fudge

Skip the candy aisle and make a giant pan of America’s favorite candy bar—in rich, decadent fudge form! This homemade Snickers Fudge is creamy, nutty, and irresistibly chocolatey, layered with gooey caramel, crunchy peanuts, and smooth chocolate. It’s everything you love about the original candy bar, but in a soft, melt-in-your-mouth fudge version.

I’ve made this recipe hundreds of times, and it never fails to impress. It’s one of those desserts that instantly disappears at bake sales, potlucks, and holiday gatherings because it’s just that good. With its mix of salty and sweet, chewy and crunchy, this fudge is as addictive as it gets.

Fair warning: once you take that first bite, it’s almost impossible to stop! Whether you slice it into neat squares or sneak a few uneven edges while cutting, you’ll be hooked. Plus, this fudge stores beautifully—meaning you can make a big batch ahead of time, freeze some for later, or keep it handy for when that sweet craving strikes.

Perfect for gifting, entertaining, or treating yourself, Candy Bar Fudge is proof that sometimes bigger really is better. Why settle for a single candy bar when you can make an entire pan of it at home?

Not what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.

Candy Bar Fudge

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• Author: Pip & Ebby
• Prep Time: :20
• Cook Time: 1:15
• Total Time: 1:35
• Yield: 24 1x
• Category: Dessert
• Method: Freezer
• Cuisine: American

Ingredients

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• 1 cup milk chocolate chips
• 1/4 cup creamy peanut butter
• 4 tablespoons butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 tsp vanilla extract
• 1 cup salted peanuts
• 14 oz caramels or caramel bits 
• 1/4 cup evaporated milk
• 1 cup milk chocolate chips
• 1/4 cup creamy peanut butter

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Instructions

1. Coat a 9×13 pan with cooking spray and set aside.
2. FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer into the bottom of the prepared pan. Place pan in freezer.
3. SECOND LAYER: 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 crème, peanut butter and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
4. THIRD LAYER: Add the caramels and evaporated milk to 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 freezer.
5. FOURTH LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer onto the top.
6. Refrigerate for a minimum of 1 hour and cut into squares when ready to serve. Keep refrigerated.