Candy Bar Fudge
Idea gallery #2297
- 2 cups Cocoa Lite Candy
Coating, divided
- 1/2 cup Butterscotch Candy
Coating, divided
- 3/4 cup Peanut Butter, divided
- 1/4 cup Butter
- 1 cup Granulated Sugar
- 1/4 cup Evaporated Milk
- 1 1/2 cups Marshmallow
Cream
- 1tsp Vanilla
- 1 1/2 cups chopped Salted
Peanuts
- 1 pound Peter’s Caramel
- 1/8 cup Heavy Cream
Printable Recipe
1. BOTTOM LAYER: Line bottom of 9x13 pan with
parchment paper.
2. Melt 1 cup cocoa lite and 1/4 cup butterscotch
candy coating. Stir in 1/4 cup peanut butter until
smooth.
3. Spread evenly in prepared pan. Let set up at
room temperature.
4. FILLING: In a heavy saucepan over medium-high
heat, melt butter. Stir in sugar and evaporated
milk.
5. Bring to a boil and let boil 5 minutes, slowly de
creasing the heat and stirring occasionally.
6. Remove from heat and stir in marshmallow
cream, 1/4 cup peanut butter and vanilla.
7. Fold in peanuts.
8. Let set at room temperature until only very little
warmth is left (not too warm or it will melt first
layer).
9. Spread over first layer.
10. CARAMEL: Combine caramel and cream in microwaveable bowl. Cook at 20 second intervals,
stirring between times. Cook and stir until melted and smooth.
11. Spread over filling. Let cool.
12. TOP LAYER: Melt the remaining one cup of chocolate candy coating with 1/4 cup butterscotch
wafers. Stir in 1/4 cup peanut butter, stirring until smooth.
13. Spread over caramel layer.
14. Chill one hour.
15. Use a sharp knife to loosen fudge around edge of pan.
16. Remove candy from pan and cut into 1” squares.