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Christmas: Snickers Fudge

Source of Recipe

TOH BB 2006


List of Ingredients

Bottom Layer:
2 teaspoons butter
1 cup milk chocolate chips
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 creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts

CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream

ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter



Recipe

Line a 13-in. x 9-in. x 2-in. pan with foil; butter the foil with 2 teaspoons butter and set aside.
In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth.
Spread into prepared pan.
Refrigerate until set.

For filling:
In a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil.
Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla.
Add peanuts.
Spread over first layer.
Refrigerate until set.

For caramel layer:
In a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth.
Cook and stir 4 minutes longer.
Spread over the filling.
Refrigerate until set.

For icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
Pour over the caramel layer.
Refrigerate for at least 4 hours or overnight.

Remove from the refrigerator 20 minutes before cutting.
Remove from pan and cut into 1-in. squares.
Store in an airtight container.