Your #1 Online Baking Destination!


Candy Bar Fudge - gooey layers of nougat and caramel. This bar tastes just like a Snickers

Candy Bar Fudge (Snickers)

Save Recipe

Hi Bold Bakers!

Halloween is a time when there is an abundance of candy everywhere, but did you ever think of making your own candy bars? I came across this recipe for candy bar fudge and I was amazed! And I think you’ll find it’s so much better than store bought.

This candy bar fudge has layers of chocolate, caramel, nougat and peanuts so it is very reminiscent of a Snickers.

If you follow my Bold Baking Basics series then you know that you can make many of the ingredients in this recipe from scratch, like Homemade Peanut Butter, Homemade Marshmallow Fluff and even Homemade Icing Sugar.

homemade candy bar, homemade chocolate bar, homemade snickers, DIY candy bar, DIY snickers bar, fudge, candy bar, chocolate bar

This recipe makes a big tray of Candy Bar Fudge that you can share at your Halloween party and it is great for after school treats.

homemade candy bar, homemade chocolate bar, homemade snickers, DIY candy bar, DIY snickers bar, fudge, candy bar, chocolate bar

5.0 from 1 reviews
Candy Bar Fudge (Snickers)
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 cups (12oz/340g) semisweet chocolate chips, divided
  • 1 jar (7oz/198g) marshmallow fluff
  • 4 tablespoons creamy peanut butter
  • 1½ cups (6oz/172g) powdered sugar, sifted
  • 1 cup (5oz/142g) peanuts, roasted salted
  • 2 cups (11oz/331g) caramels (store bought or homemade)
  • ¼ cup (2oz/57g) cream
Instructions
  1. Line an 11X7-inch baking pan with parchment paper.
  2. Place 1 cup of chocolate chips in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
  3. Pour melted chocolate evenly into prepared pan. Place in the fridge until hardened.
  4. Meanwhile, combine marshmallow fluff, peanut butter and powdered sugar in the bowl and mix until combined and a soft nougat forms. If will be a stiff consistency.
  5. Press nougat evenly over chocolate layer. Sprinkle peanuts on top, and press them gently into the nougat.
  6. In a bowl combine the caramels and heavy cream and melt over a bain marie or in the microwave. Cook until melted and smooth. Pour caramel over peanuts, spreading evenly with the back of a spoon. Refrigerate for about 5 minutes, or until set.
  7. In a heatproof bowl, melt remaining 1 cup chocolate chips in the microwave. Pour over caramel layer, spreading evenly.
  8. Refrigerate for 1 hour, or until chocolate is set. Use a sharp knife to cut into bars.
  9. Keep refrigerated for up to 4 weeks.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

1 Images
Submit Your Photos
Missati
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

37 Comments

  1. Lian on November 16, 2017 at 4:56 am

    Can we change the peanut butter for any other nut butter. Thx for the recipe.

    • Gemma Stafford on November 16, 2017 at 8:28 am

      Hi Lian,
      Yes! you can make butter from almost any nut too, give it a shot,
      Gemma 🙂

  2. Ravinder on May 21, 2017 at 10:18 pm

    Hi Gemma, i would like to ask is there anyway to substitute marshmallow fluff due to at my country Malaysia, the town i”m at there is no supply, is there anyways to do it?

    • Gemma Stafford on May 22, 2017 at 2:02 pm

      mmm that’s a good question. Can you buy regular marshmallows? if so just melt some down in the microwave and use that instead of the fluff 🙂

  3. Reena on November 5, 2016 at 10:38 pm

    Hii.. can to tell me the option of marshmallow

    • Gemma Stafford on November 6, 2016 at 3:49 am

      Hi Reena, do you mean the substitute? there is not a substitute for this in this recipe. Check out the homemade marshmallows here on the site! 🙂

  4. Cassie on October 29, 2016 at 10:36 am

    can I ues caramel syrup instead of the caramels? Like the kind you use on ice cream.

    • Gemma Stafford on October 31, 2016 at 4:27 am

      Hi Cassie, it is about how firm you like it! Dulce De Leche could be used too, it is up to you 🙂

  5. Wahy on October 28, 2016 at 11:11 am

    Hi Gemma!
    The recipe looks sooo yumm!! Pls give me the recipe for the caramel bites you used in the recipe.
    Thanks always!

    • Gemma Stafford on October 29, 2016 at 1:38 am

      I bought these caramels, but there is a caramel recipe here on the website, with pumpkin seeds too! 🙂

  6. Fatema on October 24, 2016 at 4:25 am

    Hi I love ur mug recipes and hollowen recipes I hope u make a video about how to make more mug cakes I am one of ur fans thanks for reading

    • Gemma Stafford on October 25, 2016 at 3:00 am

      Hi Fatema,
      Yes, lots more mug recipes to come, I am working away at these all of the time.
      Thank you for being with us,
      Gemma 🙂

  7. Minahil Ishaq on October 23, 2016 at 9:23 am

    Can you tell us a recipe of almond extract? You told another bold baker that you had the recipe of it on the webside but i searched and didn’t dound it

    • Gemma Stafford on October 25, 2016 at 3:04 am

      Hi there,
      You can do this by chopping the nuts, crushing them a little, skin off and proceed as for the other extracts.
      Gemma 🙂

  8. nabeel ahmad on October 23, 2016 at 3:16 am

    can u make rice crispy Candy Bar fudge. I guess it would be more crispier:)

    • Gemma Stafford on October 23, 2016 at 3:20 am

      I will add this to my list, thank you 🙂

  9. Minahil Ishaq on October 21, 2016 at 8:50 am

    I meant french fries and in our house we do make fries they are very tasty but still….

    • Gemma Stafford on October 22, 2016 at 1:20 am

      Ha ha! everyone loves french fries. I probably will not do this as it will need a deep fat fryer in order to be safe for people. The best french fries (chips) are double cooked. That is they are blanched in the hot oil until just on the point of browning, then they are removed, the oil is brought back to temperature, and the chips are returned to brown and crisp! the potato you use is important too, a dry, not waxy potato is best. this is your own little lesson! 🙂 Gemma.

  10. Minahil Ishaq on October 21, 2016 at 8:47 am

    Hey gemma can you tell us how to make classical french frie

  11. elizabeth on October 21, 2016 at 6:31 am

    for the recipe for the edible cookies dough it taste like to much butter and my family did not like it please help me thanks gemma you are so sweet

    • Gemma Stafford on October 22, 2016 at 1:36 am

      Hi Elizabeth, it will taste of the ingredients used, it is not to every taste, so perhaps they may like a baked cookie, lots of them here on the website, Gemma 🙂

  12. elizabeth on October 21, 2016 at 6:29 am

    for the recipe about the edible cookies dough mind taste like to much butter and my family didn’t like it please help thanks!!!!!!!!!!!!!!!!

  13. Shirley Nelson on October 20, 2016 at 2:10 pm

    Love your videos and your recipes – would love to see some more bar recipes. Thanks. Hope you are having a great day.

    • Gemma Stafford on October 21, 2016 at 2:20 am

      Thank you Shirley, I will add more as time goes on. all well here, I am happy to say! Gemma 🙂

  14. Rebekah on October 20, 2016 at 1:17 pm

    This looks great! Can I use homemade dulce de leche instead of caramel, or will it not set as well? Just not sure if I can find caramels here in Mexico. Thanks so much!

    • Gemma Stafford on October 21, 2016 at 2:24 am

      You are right, it will not set as well, but would be delicious! 🙂

  15. Lars Angstmann on October 20, 2016 at 11:28 am

    I meant it tastes good,

  16. Lars Angstmann on October 20, 2016 at 11:27 am

    hi everyone,
    one more Twist this recipe: use Cookie butter (I used Speculoos creme) and hazelnuts. Ittstes awesome.

    • Gemma Stafford on October 21, 2016 at 2:26 am

      Yum! good job you! 🙂

  17. Gordana on October 20, 2016 at 10:27 am

    How do you make homemade caramels?

    • Gemma Stafford on October 22, 2016 at 1:46 am

      Check this out (https://www.biggerbolderbaking.com/?s=Caramels), right here on the website 🙂

      • Revya on December 16, 2016 at 12:30 am

        Hi Gemma, I really want to see how to make a wafer bar.

        • Gemma Stafford on December 16, 2016 at 2:22 am

          Hi there Revya,
          Of all of the bars out there this is probably the trickiest!!
          I have it on my experiment list at the moment. You can of course make heart shaped crepes, they are a little more difficult to handle, freestyle may be best.
          THsank you for being with us,
          Gemma 🙂

  18. Fatima L. on October 20, 2016 at 10:04 am

    Hi Gemma!
    Awesome! Definitely going to try this when I come back from holidays!
    Thank you for the recipe
    Can’t wait to try it!
    Fatima

    • Gemma Stafford on October 22, 2016 at 1:47 am

      Hi there Fatima, lucky you going on your holidays! I do hope you have a great time 🙂

  19. Jody on October 20, 2016 at 8:48 am

    I’m curious. It looks like the caramel is a bit loose, how could it be done to make it not so drippy?

    • Gemma Stafford on October 22, 2016 at 1:55 am

      Hi Jody, it is a bit drippy, it is like this in the candy bar too, just there is not so much of it, and it is contained by the chocolate. You can use a little less cream, but you may not get the caramels to melt! 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This