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Easier Snickers Fudge Recipe

December 18th, 2006 at 06:45 am

I finished the annual Snickers Fudge yesterday, and used much easier methods. It turned out better than it ever has. It's still time-consuming, but the microwave and non-stick foil makes it much easier!


EASIER SNICKERS FUDGE

Bottom Layer
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter chips

Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
7 oz jar marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Caramel Layer
14 oz package caramels
1/4 cup whipping cream

Top Layer
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter chips

Directions
Cover the bottom and sides of a 13x9x2 pan with non-stick aluminum foil. Fold excess aluminum foil over the sides of the pan, so you can easily pull out the fudge later.

Bottom Layer: Combine the ingredients in a microwavable measuring cup; microwave in one-minute increments, stirring between each minute, until smooth. Spread onto the bottom of the prepared pan. Refrigerate until set.

Filling: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; quickly stir in the marshmallow cream, peanut butter, and vanilla. Add peanuts. Spread over bottom layer (work fast!). Refrigerate until set.

Caramel Layer: Combine caramels and cream in a microwavable container; microwave in one-minute increments, stirring between each minute, until smooth. Spread over the filling. Refrigerate until set.

Top Layer: Combine the ingredients in a microwavable measuring cup; microwave in one-minute increments, stirring between each minute, until smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.

Grip the excess aluminum foil and pull fudge out of pan. Gently flip the fudge onto a cutting board, and slowly pull off the aluminum foil (if you've used non-stick foil, this should be easy). Using a large knife, cut the fudge into one-inch squares. Wrap fudge in plastic wrap and store in the refrigerator.

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