Snicker's Fudge
CATEGORIES
INGREDIENTS
  • Servings: 8 Dz
  • BOTTOM LAYER
  • 1 cup milk chocolate chips -- 6 oz
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter
  • FILLING
  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow cream
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped salted peanuts
  • CARAMEL LAYER
  • 14 oz pkg caramels
  • 1/4 cup whipping cream
  • ICING
  • 1 cup milk chocolate chips -- 6 oz
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter
DIRECTIONS
  1. Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth.
  2. Spread onto the bottom of a lightly greased 13X9X2 in. pan.
  3. Refrigerate until set.
  4. For filling, melt butter in a heavy saucepan over medium-high heat.
  5. Add sugar and milk.
  6. Bring to a boil; boil and stir for 5 min.
  7. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts.
  8. Spread over first layer.
  9. Refrigerate until set.
  10. Carmel Layer:
  11. Combine caramels and cream in a saucepan; stir over low heat until melted and smooth.
  12. Spread over the filling.
  13. Refrigerate until set.
  14. Icing:
  15. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
  16. Pour over the caramel layer.
  17. Refrigerate for at least 1 hour.
  18. Cut into 1 in. squares.
  19. Store in the refrigerator.
RECIPE BACKSTORY
From TOH posted by Maybrie