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Snickers Fudge


For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To make the first layer

In a small saucepan over low heat, add milk chocolate chips,

butterscotch chips and peanut butter. Stir often until completely

melted and smooth. Pour mixture into the bottom of a 9 x 13" baking

pan lightly coated with nonstick spray. Using an off-set spatula,

spread the mixture to an even layer and place in the refrigerator until

set.

To make the second layer

In a medium heavy saucepan, melt butter over medium-high heat.

Mix in sugar and evaporated milk. Once it comes to a boil, let cook

5 minutes while stirring. Remove from the heat and quickly stir in

marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour

over the set chocolate layer and use an off-set spatula to gently

spread mixture in an even layer. Place in the refrigerator until set.

To make the third layer

Place the unwrapped caramel cubes and heavy cream in a

medium saucepan. Place over low heat and stir until the mixture has

completely melted and is smooth. Pour in the pan and quickly

spread to an even layer with an off-set spatula. Place in the

refrigerator until set.

To make the fourth layer

In a small saucepan over low heat, add milk chocolate chips,

butterscotch chips and peanut butter. Stir often until completely

melted and smooth. Pour over the third layer and use an off-set

spatula to spread to an even layer. Place in the refrigerator for at

least 1 hour before cutting into squares.