Snickers Fudge

I've had this recipe pinned for some time and was planning to make it for Christmas this year. When I realized that it also qualified for the Improv Challenge, I was psyched. I love snickers candy bars, and I was just drooling over the list of the ingredients in this candy.

Although it has a few steps, it's not difficult. I made this on a Sunday afternoon, jamming out to Christmas tunes and dancing around the kitchen while I waited for each layer to set. And here's my advice: savor this for yourself, but give most of it away. Not only will it bless others, but you won't have to get new pants in a size bigger than you currently wear... it's that delicious, you won't be able to stop eating it.

Ok, let's get cooking. Line a 9x13 pan with foil, and let the long edges hang over a bit. Combine the peanut butter, milk chocolate chips

and butterscotch chips in a small saucepan.

Heat over medium-low heat, stirring regularly, until the mixture is melted and smooth. It's ok if there are a few lumps - you don't want the chocolate to get so hot that it seizes up. Spread the chocolate over the foil to create the bottom layer.

Refrigerate for about an hour or until set. (You don't even need to wash the pan you melted the chips in - you'll use it again for the top layer!)

For the "nougat" layer, melt the butter in a saucepan over medium heat. Add the sugar

and the milk,

and bring to a boil.

Cook and stir for five minutes. Remove from the heat and stir in the marshmallow creme, peanut butter and vanilla.

Add in the peanuts.

Stir until well combined, then carefully spread over the chocolate layer.

Return to the refrigerator to set the nougat layer. For the caramel layer, combine the caramels and cream in a small saucepan

and cook over low heat, stirring often, until melted and smooth. Spread over the nougat layer.

Back to the fridge! Let the caramel layer set. Now for the topping, repeat what you did for the first layer. Combine the chips and peanut butter and heat and stir until melted and smooth. Spread the top layer over the caramel.

One more time back to the fridge for an hour to let the topping set up. Then remove the fudge using the foil handles and carefully peel back the foil.

Cut the fudge into rows,

then cut each row into individual pieces.

Ooh, aren't you excited to try this?

You'll want to make this candy a permanent part of your Christmas treat plate!

One year ago: Chocolate Peppermint Swirl Cookies
Two years ago: Cranberry Apple Coffeecake
Three years ago: Layered Mint Fudge

Find more great stuff at Full Plate Thursday, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday, Ingredient Spotlight.

Snickers Fudge

First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
4 Tbsp. butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 tsp. vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
1 - 14 oz. package caramels
1/4 cup heavy cream

Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Line a 9×13 baking pan with tin foil and then lightly spray with cooking spray.

For Layer 1: Over medium-low heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan and spread out evenly. Refrigerate until set, at least one hour.

For Layer 2: Melt butter over medium heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set, about 2 hours.

For Layer 3: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set, about 1 hour.

For Layer 4: Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour.

Remove the fudge from the pan, then carefully peel off tin foil. Cut the fudge into long strips, and the individual pieces. Keep refrigerated until serving.

Recipe Source: Somewhere in the Middle