Snickers Fudge
BOTTOM LAYER
1 cup milk chocolate chips -- 6 oz
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 cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
CARAMEL LAYER
1 pkg caramels (14 oz)
1/4 cup whipping cream
ICING
1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the first 3 ingredients in a small saucepan; stir over low heat
until melted and smooth. Spread onto the bottom of a lightly greased
13X9X2 in. pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add
sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from
heat; stir in the marshmallow creme, peanut butter and vanilla. Add
peanuts. Spread over first layer. Refrigerate until set.
Carmel Layer: Combine caramels and cream in a saucepan; stir over low
heat until melted and smooth. Spread over the filling. Refrigerate until
set.
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 1 hour. Cut into 1 in. squares. Store in the
refrigerator |