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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.
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.
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Candy Bar Fudge (Snickers)
Ingredients
- 2 cups (12oz/340g) semisweet chocolate chips, divided
- 1 jar (7oz/198g) marshmallow fluff
- 4 tablespoons creamy peanut butter
- 1 1/2 cups (6oz/172g) powdered sugar, sifted
- 1 cup (5oz/142g) peanuts, roasted salted
- 2 cups (11oz/331g) caramels (store bought or homemade)
- 1/4 cup (2oz/57g) cream
Instructions
- Line an 11X7-inch baking pan with parchment paper.
- 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.
- Pour melted chocolate evenly into prepared pan. Place in the fridge until hardened.
- 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.
- Press nougat evenly over chocolate layer. Sprinkle peanuts on top, and press them gently into the nougat.
- 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.
- In a heatproof bowl, melt remaining 1 cup chocolate chips in the microwave. Pour over caramel layer, spreading evenly.
- Refrigerate for 1 hour, or until chocolate is set. Use a sharp knife to cut into bars.
- Keep refrigerated for up to 4 weeks.
OMG!!!!! Soooo good
Absolutely love this recipe! I made it twice yesterday. One was to send to my brother’s family and the other was for my house. We can’t get over how spot on it tastes to an actual snickers! Would love a standard twix recipe too!! I know there is the healthy version, but my pantry is stocked with more standard ingredients than almond flour and coconut oil. Thank you again Gemma!!
What kind of cream? Like milk, heavy cream, whipped cream, whipping cream, clotted cream, …?
Could you use milk instead of cream in the caramels?
Hi Gemma, if I leave this in the fridge longer will the caramel get firmer or still stay runny .. thanks loving your recipes x
Can we change the peanut butter for any other nut butter. Thx for the recipe.
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?
Hii.. can to tell me the option of marshmallow
can I ues caramel syrup instead of the caramels? Like the kind you use on ice cream.
Hi Gemma!
The recipe looks sooo yumm!! Pls give me the recipe for the caramel bites you used in the recipe.
Thanks always!