Snickers Fudge

Yield: 8 dozen

Ingredients

Bottom Layer

• 1 cup (6 ounces) milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Filling

• 1/4 cup butter
• 1 cup granulated sugar
• 1/4 cup evaporated milk
• 1 1/2 cups Marshmallow Creme
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts

Caramel Layer

• 1 (14 ounce) package caramels
• 1/4 cup whipping cream

Icing

• 1 cup (6 ounces) milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Instructions

Bottom Layer

1. Combine the ingredients in a small saucepan; stir over low heat until melted and smooth.
2. Spread onto the bottom of a lightly greased 13 X 9 inch pan.
3. Refrigerate until set.

Filling

1. Melt butter in a heavy saucepan over medium-high heat.
2. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes.
3. Remove from heat; stir in the Marshmallow Creme, peanut butter and vanilla extract.
4. Add peanuts.
5. Spread over first layer.
6. Refrigerate until set.

Caramel Layer

1. Combine caramels and cream in a saucepan; stir over low heat until melted and smooth.
2. Spread over the filling.
3. Refrigerate until set.

Icing

1. In a saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
2. Pour over the caramel layer.
3. Refrigerate for at least 1 hour.
4. Cut into 1 inch squares.
5. Store in the refrigerator.