Shelly's Recipe

Snickers Peanut Butter Fudge

Category: Candy

chocolate layer
6 ounces dark chocolate
1/2 cup peanut butter

caramel layer
1/2 cup salted caramel sauce (you can use more but this is all I had left)
1/4 to 1/2 cup raw peanuts, toasted with skins removed

fudge layer:
1 cup (2 cubes) unsalted butter
1 cup peanut butter
16 ounces powdered sugar (measures a little more than 4 cups)
1 teaspoon vanilla extract

1.Prepare an 8x8 cake pan by lining with parchment or foil. I actually have this paper that is parchment on top and foil on the bottom - highly recommended.

chocolate layer:

1.Combine chocolate and peanut butter in microwave safe bowl. Microwave for 2 minutes at 50% power, stir, and repeat until just melted. My chocolate was frozen and in pretty good chunks and it took a total of 4min at 50% power to melt everything. Pour into prepared pan and use a rubber spatula to spread an even layer on the bottom. Transfer dish to freezer to harden.

caramel layer:

1.Make some homemade salted caramel sauce and allow to cool. It is totally worth it. Alternatively, you can buy some if you're in a hurry.

2.I used whole raw peanuts and slightly toasted them in a pan on the stove over low heat. While heating, I shook the pan to avoid burning and when the skins started to fall off, I transferred them to a clean towel. You can then use the towel to rub the peanuts and the skin comes off (this is how I toast hazelnuts too). Discard the skins. Alternatively, you can always buy roasted peanuts.

3.Remove the pan from the freezer and pour the caramel over the chocolate. Spread to cover. Then sprinkle the peanuts on top. Return the pan to the freezer.

fudge:
1.Combine the butter and peanut butter in a large microwave safe bowl (I used glass) and cover with a large plate. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. Be extremely careful as this mixture will be very hot.

2.Add the powdered sugar and stir well until everything is fully combined and smooth. Add the vanilla and stir to combine.

3.Transfer the warm fudge to the pan and use the spatula to make an even layer. If it gets hard to spread, use the spatula to pat it down - this will give you a nice smooth surface if you pat fast enough.
4.Cut a square of parchment the size of the fudge and cover completely (you want the parchment touching the fudge). Refrigerate until cool, about 1-2 hours.

5.To cut, lift fudge out of pan and transfer to a cutting board. Pull away parchment. To get a nice clean cut, I boil water and add it to a tall glass. Then I let my largest sharpest knife sit in the hot water. Before every slice, wipe the knife and any excess fudge off for a clean cut, then repeat for each cut.

6.Cut into 16 two inch pieces for full dessert sized portions or 64 one inch pieces if you prefer bite sized treats. Store in an airtight container at room temperature for up to a week or store in airtight freezer bag in the freezer for longer.


Notes :I used crunchy peanut butter with no added sugar. There's enough sugar in this fudge that I personally feel a sweetened peanut butter would be gross. I also really liked the little chunks throughout.