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This microwave Snickers Peanut Butter Fudge combines all the great flavors of your favorite candy into an easy-to-make dessert everyone will love.
Why this recipe works:
This outrageous dessert doesn’t actually have any Snickers in it, however this fudge is made up of all the best components we love about a Snickers: chocolate, peanuts, caramel.
Because there are different layers, it may seem like a complicated recipe, but the entire recipe is made using a microwave and it’s mixed my hand. Super easy.
Here’s how to make it:
- The recipe starts with a chocolate layer. Just melting pure chocolate cools too hard so I softened it up with some peanut butter. The chocolate and peanut butter are gently melted in the microwave, added to the bottom layer of a lined pan, and placed in the freezer.
- Next comes the caramel and peanut layer. These are added on top of the chocolate layer and again frozen.
- The top is the peanut butter fudge layer. The fudge consists of melted peanut butter and butter mixed with confectioners sugar and vanilla. This, again, is made using the microwave. The fudge is spread on top and chilled in the freezer.
- Once the fudge is done you can transfer it to a cutting board to cut it with a sharp knife.
Recipe Tips:
- Peanut butter – I used crunchy peanut butter with no added sugar. There’s enough sugar in this fudge that I personally feel a sweetened peanut butter would be too much. I also really liked the little chunks throughout.
- Peanuts – Easy method is to buy roasted peanuts. Alternatively, you can use whole raw peanuts, slightly toast in a pan on the stove over low heat while constantly shaking to prevent burning, and then transfer to a clean towel to rub the skins off the roasted peanuts.
- Caramel sauce – Easy method is to buy a jar. Otherwise, I highly recommend you try making your own homemade Salted Caramel Sauce.
- Fudge can be stored in an airtight container at room temperature for up to a week, however if your house is warm the fudge will be very soft and better kept in the refrigerator. Alternatively, you can store it in airtight freezer bag in the freezer for longer.
Related recipes:
If you love homemade fudge, here are my favorite recipes that are easy to make at home.
- Five Minute Microwave Fudge
- Vanilla Fudge
- Easy Peanut Butter Fudge
- Easy Brown Butter Pecan Fudge
- Eggnog Fudge
Did you make this recipe? Please leave me a comment below to let me know what you think!
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Pin ItSnickers Peanut Butter Fudge
This microwave Snickers Peanut Butter Fudge combines all the great flavors of your favorite candy into an easy-to-make dessert everyone will love.
Equipment
Ingredients
chocolate layer
- 6 ounces dark chocolate chopped
- 1/2 cup peanut butter
caramel layer
- 1/2 cup caramel sauce
- 1/4 cup peanuts more if desired
fudge layer:
- 1 cup unsalted butter
- 1 cup peanut butter
- 16 ounces powdered sugar measures a little more than 4 cups
- 1 teaspoon vanilla extract
Instructions
- Prepare an 8x8 cake pan by lining with parchment paper or foil.
chocolate layer:
- Combine chocolate and peanut butter in microwave safe bowl. Microwave for 2 minutes at 50% power, stir, and repeat until just melted. Pour into prepared pan and use a rubber spatula to spread an even layer on the bottom. Transfer dish to freezer to harden.
caramel layer:
- Remove the pan from the freezer and pour the caramel over the chocolate. Spread to cover. Then sprinkle the peanuts on top. Return the pan to the freezer.
fudge:
- Combine the butter and peanut butter in a large microwave safe bowl (I used glass) and cover with a large plate. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. Be extremely careful as this mixture will be very hot and melted.
- Add the powdered sugar and stir well until everything is fully combined and smooth. Add the vanilla and stir to combine.
- Transfer the warm fudge to the pan and use the spatula to make an even layer. If it gets hard to spread, use the spatula to pat it down - this will give you a nice smooth surface if you pat fast enough.
- Cut a square of parchment paper the size of the fudge and cover completely (you want the parchment touching the fudge). Refrigerate refrigerate until cool, about 1-2 hours.
- To cut, lift fudge out of pan and transfer to a cutting board. Pull away parchment. To get a nice clean cut, I boil water and add it to a tall glass. Then I set my largest sharpest knife sit in the hot water. Before every slice, wipe the knife and any excess fudge off for a clean cut, then repeat for each cut.
- Cut into 16 two inch pieces for full dessert sized portions or 64 one inch pieces if you prefer bite sized treats.
Notes
Nutritional information based on one square inch piece.
Recipe Tips:
- Peanut butter - I used crunchy peanut butter with no added sugar. There's enough sugar in this fudge that I personally feel a sweetened peanut butter would be too much. I also really liked the little chunks throughout.
- Peanuts - Easy method is to buy roasted peanuts. Alternatively, you can use whole raw peanuts, slightly toast in a pan on the stove over low heat while constantly shaking to prevent burning, and then transfer to a clean towel to rub the skins off the roasted peanuts.
- Caramel sauce - Easy method is to buy a jar. Otherwise, I highly recommend you try making your own homemade Salted Caramel Sauce.
- Fudge can be stored in an airtight container at room temperature for up to a week, however if your house is warm the fudge will be very soft and better kept in the refrigerator. Alternatively, you can store it in airtight freezer bag in the freezer for longer.
Nutrition
Calories: 112kcal, Carbohydrates: 11g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 35mg, Potassium: 65mg, Fiber: 1g, Sugar: 8g, Vitamin A: 91IU, Calcium: 7mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This recipe was originally published in April 2015 and has been updated with helpful information and recipe tips. Don’t worry – I didn’t change this easy fudge recipe one bit!
This recipe was a disaster. First page the 1/2 cup peanut butter is left off so if your not careful you’ll use way too much peanut butter in the first step. 16 ozs of what should be SIFTED powdered sugar is 2 cups not 4 so use however much you like! No need to mess with parchment paper or foil just lightly rub some butter on the pan. Leaving the butter and peanut butter in for 4 mins scorched it. Caramel never sets up properly. No need to boil water just use hot tap water. Tweak this so you don’t waste time or money.
Hi CJ. Although I appreciate your feedback, I looked at your comments against what I had in the recipe. I don’t see how someone would put too much peanut butter in the chocolate layer because I have each of the layers broken down in the ingredients and instructions. 16 ounces of powdered sugar is 16 ounces of powdered sugar. I state 4 cups because that’s about how full it made my measuring cup, but since that can vary based on whether its sifted or not, I listed the metric weight. As with any recipe, you can grease rather than use parchment, however I prefer parchment. I cooked my peanut butter and butter for 2min, stirred, then 2 more minutes as the recipe stated and there were no issues. Perhaps there’s something wrong with your microwave? My caramel set perfectly so I’m not sure what you may have done wrong there. Hot tap water does work fine when slicing fudge… I just like to go the extra mile and boil the water for a very hot knife. -Krissy
Oh god… these fudge bars look AMAZING. I seriously wish I had a couple to devour now.
Yes, yes, yes. I exercised today so it’s A-OK for me to be naughty, right? These little squares of fudge look divine. So divine that I am now closing my eyes and making a wish that a plateful will magically appear on my counter.
Lynn – you think exactly like I do. – Krissy