This microwave Snickers Peanut Butter Fudge combines all the great flavors of your favorite candy into an easy-to-make dessert everyone will love.
Whoa. Talk about a naughty treat. This outrageous dessert doesn’t actually have any Snickers in it, although they would be easy to incorporate if that’s what floats your boat. No, this dessert is made up of all the best components we love about a Snickers: chocolate, peanuts, caramel.
This recipe came to be because I had some leftover salted caramel sauce. See how one naughty thing can lead to another?
When I was pondering what to do with said caramel sauce, I thought about one of my favorite candy bars. I have fond memories of Snickers. Whether is was pulling one out of my pocket while riding the chairlift at the ski resort or when my sisters and I used to ride down to the corner store and buy obscene amounts of candy and hide them in our pants so our mom wouldn’t find them, the killer combo of chocolate, caramel and peanut will always remain near and dear to my heart.
The recipe starts with a chocolate layer. Just melting pure chocolate is boring and it cools too hard. Your best bet is to soften it up with some fat. That’s what I did when I made my triple threat peppermint brownie bites last Christmas, only then I used butter. This time I went all out and mixed the chocolate with crunchy peanut butter. The best part is getting to lick the bowl after you transfer it to the pan.
In the middle you have your homemade salted caramel sauce and freshly toasted peanuts. Before you get too upset over me lying about how easy this recipe is to make, you can always buy a jar of caramel sauce and roasted peanuts. If you have the time and energy to make your own, however, this sinful dessert will taste even better.
And finally on top you have a creamy and super easy to make peanut butter fudge. You can always just make this on its own, but I highly recommend you go that extra mile and turn it into Snickers peanut butter fudge. If you’ve ever eaten peanut butter cookie dough, and I’m guessing you have, then you have an idea of what this fudge tastes like (without the egg and flour, of course). It is GOOD. So, whether it be for a special occasion, a holiday like Father’s Day, Easter, or Christmas, or you just have a killer craving, you have to make this stuff. Pure peanut butter heaven!
- 6 ounces dark chocolate
- 1/2 cup peanut butter
- 1/2 cup salted caramel sauce (you can use more but this is all I had left)
- 1/4 to 1/2 cup raw peanuts, toasted with skins removed
- 1 cup (2 cubes) unsalted butter
- 1 cup peanut butter
- 16 ounces powdered sugar (measures a little more than 4 cups)
- 1 teaspoon vanilla extract
- Prepare an 8x8 cake pan by lining with parchment or foil. I actually have this paper that is parchment on top and foil on the bottom - highly recommended.
- Combine chocolate and peanut butter in microwave safe bowl. Microwave for 2 minutes at 50% power, stir, and repeat until just melted. My chocolate was frozen and in pretty good chunks and it took a total of 4min at 50% power to melt everything. Pour into prepared pan and use a rubber spatula to spread an even layer on the bottom. Transfer dish to freezer to harden.
- Make some homemade salted caramel sauce and allow to cool. It is totally worth it. Alternatively, you can buy some if you're in a hurry.
- I used whole raw peanuts and slightly toasted them in a pan on the stove over low heat. While heating, I shook the pan to avoid burning and when the skins started to fall off, I transferred them to a clean towel. You can then use the towel to rub the peanuts and the skin comes off (this is how I toast hazelnuts too). Discard the skins. Alternatively, you can always buy roasted peanuts.
- 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.
- 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.
- 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 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 let 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. Store in an airtight container at room temperature for up to a week or store in airtight freezer bag in the freezer for longer.