Snickers Fudge Directions:
Line a 9×13 baking pan with foil and apply non-stick cooking spray. Make sure there's enough overflowing so you can lift everything out later.
In a microwave-safe bowl, melt together semi-sweet chocolate chips, your choice of butterscotch or peanut butter chips, and half of the peanut butter. Microwave in 30-second intervals, stirring until smooth.
Spread half of the melted mixture in the prepared pan and refrigerate to set.
In a saucepan, combine butter, granulated sugar, and evaporated milk. Bring to a boil for 5 minutes, then remove from heat.
Stir in marshmallow cream, the remaining peanut butter, and salted peanuts. Spread this mixture over the set chocolate layer and refrigerate again.
In a microwave-safe bowl, melt the caramels with 1 tablespoon of water, stirring until smooth. If needed, reheat the reserved chocolate and peanut butter mixture.
Pour the caramel mixture over the fudge and spread evenly.
Refrigerate one more time until the entire composition is solid.
Use the foil to lift the fudge out, cut into squares, and optionally use mini muffin papers for serving.
Serve as desired.
I await your comments! Enjoy!
