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Your Favorite Candy Bar Fudge

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Your Favorite Candy Bar Fudge

Ready for a delicious fudge dessert that is sure to curve your sweet tooth? This Your Favorite Candy Bar Fudge recipe is really going to knock your socks off and impress all of your friends. There is a slight caution to this amazing fudge recipe though. These decadent bar desserts are very rich and also very addicting, so you won't be able to stop making them once you start. Share this peanut butter and chocolate recipe with all your friends and leave them swooning! 

Chilling Time1 hr

Cooking MethodBaking

CostInexpensive

Total TimeUnder 2 Hours

Kid FriendlyYes

Recipe CourseDessert

Ingredients

  • First Layer
  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter
  • Second Layer
  • 4 tablespoon butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cup marshmallow creme
  • 1/4 can creamy peanut butter
  • Third Layer
  • 1 cup salted peanuts, chopped
  • 14 ounce bag caramels, unwrapped
  • 1/4 cup evaporated milk
  • Fourth Layer
  • 1 1/2 cup Heath bar toffee bits
  • 1/2 cup creamy peanut butter

Your Favorite Candy Bar Fudge

Homemade Candy Bar Fudge Recipe

  1. Spray a 9X13" glass pan with cooking spray and set aside. 

  2. First Layer: In a small bowl, combine chocolate chips and 1/4 c. of creamy peanut butter.

  3. Heat this in the microwave for 30 seconds and stir. Repeat this step in 30 second increments until it is creamy. 

  4. Pour this into an even layer in the bottom of your greased glasss pan. Place this in the freezer. 

  5. Second Layer: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and 1/4 c. of evaporated milk, and bring to a boil. 

  6. Cook this, stirring constantly, for 3 minutes. 

  7. Remove from heat and immediately sitr in marshmallow creme, 1/4 c. peanut butter and vanilla extract. Add peanuts and stir until everything is incorporated. 

  8. Pour your mixture over the chocolate layer from the freeze and spread evenly. Place this back in the freezer. 

  9. Third Layer: Add the caramels and 1/4 c. of evaporated milk to a small saucepan. 

  10. Cook over medium-low heat, stirring constantly, until caramel is completely melted and smooth. 

  11. Remove pan from freezer and pour the caramel over the second layer spreading evenly. Place back in freezer. 

  12. Fourth Layer: In a small bowl, combine milk chocolate toffee bits and 1/2 c. peanut butter.

  13. Repeat microwaving intervals as you did for the first layer. Stir until your mixture is creamy. 

  14. Pour in an even layer over top of all of the other layers in your glass pan. 

  15. Refigerate for at least 1 hour and cut into squares when you are ready to serve your masterpiece. 

    Tip: These bars are fairly rich so cut smaller squares and keep them refigerated. 

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