Ingredients
Scale
- ⅓ cup butterscotch or peanut butter chips
- 3 cups semi-sweet chocolate chips
- ⅔ cup peanut butter, divided
- ¼ cup evaporated milk
- 1 cup granulated sugar
- ½ stick butter
- 1 ½ cups marshmallow cream
- 1 tsp vanilla extract
- 1 package caramels
- 1.5 cups salted peanuts
Instructions
- Line a 9×13 baking pan with aluminum foil. Grease it with cooking spray.
- Add butterscotch or peanut butter chips, half of the peanut butter, and chocolate chips into a microwave-safe bowl and melt them in the microwave. Go with a 30-second interval, mixing between each, and repeat until melted. Pour half of this mixture over the aluminum foil into the dish.
- Let it sit in the fridge while doing the next one. Add evaporated milk, sugar, and butter in a saucepan over medium heat. Simmer and cook until butter melts and sugar dissolves well, mixing constantly.
- Bring to a boil and remove after 5 minutes. Add remaining peanut butter and marshmallow cream and mix. Fold in the chopped peanuts. Transfer this mixture over the chocolate layer in the baking dish.
- Spread it evenly with a spatula and return it to the fridge to set. Add caramels into a microwave-safe bowl together with 1 tablespoon of water and melt them in 30-second intervals, mixing between each. If it is too thick, you can add another tablespoon of water. Transfer the caramel mixture to the peanut butter mix.
- Let it sit in the fridge. Remove the Snickers fudge from the baking dish and slice it into 1-inch squares.
- Serve and enjoy!