Post by Spirit Shadow on Oct 25, 2014 22:44:00 GMT
Snickers Fudge
First layer:
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup peanut butter
Second layer:
4 Tblsp butter
1 cup granulated sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
¼ cup peanut butter
1 tsp vanilla
1 ½ cups salted peanuts, chopped
Third layer:
14 oz pkg caramel cubes
¼ cup heavy cream
Fourth layer:
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup peanut butter
Directions:
First layer prep: Lightly spray 9x13 baking pan with cooking spray. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second layer prep: Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk and bring to a boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow crème, peanut butter, and vanilla. Add peanuts to the mixture and spread evenly over the chocolate layer. Refrigerate until set.
Third layer prep: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set.
Fourth layer prep: Repeat step one. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Poor over caramel layer and refrigerate for at least one hour before cutting.
First layer:
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup peanut butter
Second layer:
4 Tblsp butter
1 cup granulated sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
¼ cup peanut butter
1 tsp vanilla
1 ½ cups salted peanuts, chopped
Third layer:
14 oz pkg caramel cubes
¼ cup heavy cream
Fourth layer:
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup peanut butter
Directions:
First layer prep: Lightly spray 9x13 baking pan with cooking spray. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second layer prep: Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk and bring to a boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow crème, peanut butter, and vanilla. Add peanuts to the mixture and spread evenly over the chocolate layer. Refrigerate until set.
Third layer prep: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set.
Fourth layer prep: Repeat step one. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Poor over caramel layer and refrigerate for at least one hour before cutting.
