Snickers Fudge

This is a yummy, but time consuming treat. Took a couple of times to tweak the recipe, but it’s a real keeper. It is important assemble all the ingredients (measured) before beginning.

FIRST LAYER:

1/4  cup  butterscotch chips

1/4  cup  creamy peanut butter

1  cup  milk chocolate chips (Hershey or Ghiradelli)

Combine in a double boiler, starting with the butterscotch chips. Let them sit in the pot a while to start melting before adding the peanut butter. When the butterscotch chips have melted, add the chocolate chips and melt. Pour this into a buttered 9x13” pan. Chill while making the next layer.

SECOND LAYER:

1/2  cup  butter (no substitutes)

1  cup  sugar

1/4  cup  evaporated milk

1/4  cup  peanut butter

1  jar (17 oz)  marshmallow crème

1  tsp  vanilla extract

1-1/2  cups  salted peanuts

In a heavy saucepan, melt the butter over medium heat. Add sugar and evaporated milk. Bring to a boil and stir constantly for 5 minutes. Remove from heat. Quickly stir in peanut butter and vanilla. Put the marshmallow crème on top of this mixture to soften slightly. After a minute or so, very gently stir in to incorporate the mixtures (it will become grainy if stirred too much). Add the peanuts during this process. Spread over the first layer. Chill while making the next layer.

THIRD LAYER:

1  pkg (14 oz.)  KRAFT caramels (no substitutes)

1/4  cup   whipping cream

Melt together in a double boiler. Pour over the second layer. Chill while preparing the next layer.

FOURTH LAYER:

1  cup  milk chocolate chips

1/4  cup  butterscotch chips

1/4  cup  creamy peanut butter

Prepare as in the first layer. Pour over caramel layer. Chill at least 1 hour. Cut into squares.

This must be stored in the refrigerator.