*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I worked this recipe into my Christmas baking day and it was so worth it! Out of all the goodies I shared, this was everyone's favorite. Here are the tips that helped make it the best and easiest: use parchment paper so that it comes out of the pan easier, put each layer into the freezer to harden so that it speeds up the wait time, present the candy in cupcake cups, and use butterscotch chips in only one of the layers--I put it only in the bottom layer because it has a very dominating flavor. I substituted 1/4 C. choc. chips for the butterscotch in the top layer. Remember that a 7 oz. jar of marshmallow cream = 1 1/2 C. I warmed this in the microwave first so that it came out easier. This isn't something you want to make when time or patience is limited, but I hope these tips make it a little easier! Oh, have I mentioned that this is delicious?!
This fudge is delicious! Just a few notes to help save time: A 7 oz. jar of marshmallow creme is 1 1/2 cups, and I microwaved the carmel and cream in a microwave safe bowl with great results. Just be sure to heat it on medium heat and stir frequently until melted and smooth. I must agree that the carmel does ooze out of the rest of the layers-I'll try the mini muffin cups. Also, I thought the top and bottom layers tasted too much like butterscotch-I'll omit the butterscotch chips next time and substitute additional milk choc. chips.
This was really good! It was difficult to cut, but other than that fantastic. I read about everyone's trouble with the caramel layer, so here is what I did: I melted the caramels in the microwave with 2 tbsps of milk, stirring every 30 seconds to one minute. (It only takes about 2-3 minutes to melt them) and then spread them on top of the nut layer. I have had no problems with the layers sliding apart or the caramel oozing. I hope this helps!
I have made these for years and they are good. However, instead of using a one pan I use mini muffin cups and fill them individually with each layer. Also, you will find the layers won't fall apart if you DON'T freeze them first. And since the cups are so little, the layers set up pretty quickly.
I've made this many times now always make it at Christmas time. It has one top prize at two different holiday parties now. I dont use quite as much butterscotch as it calls for I feel it overpowers it and I always line the dish with parchment paper. (first time I didn't and it was a nightmare trying to get it off the dish)
I've been making this recipe for 3 yrs. It's expected at Christmas now. Although I did make some changes I use Peanut butter chips instead of butterscotch. I used dove milk chocolate instead or milk chocolate chips more expensive but seem creamier. I use whole peanuts I don't chop mine. This fudge needs to be kept cold it melts very quickly....
I loved it! I was expecting it to be a little difficult after reading some reviews but it was simple. The only changes I made was how I did my caramel. I make caramel in the crockpot take how ever many cas of sweetend condensed milk you desire and put it in the crockpot(yes the unopened can) and then fill with water until it covers the cans.cover with lid. Cook on low for 10 hours.I make several cans at a time then stick them in my fridge until I am ready to use best caramel.I had no problems with this caramel sliding off. It is thick. Anyways I love this fudge and it will be a part of my Christmas goodies now. Thanks for sharing.
This was wonderful. Everyone wanted the recipe! I read the reviews and lined my pan with parchment paper cut the squares and served them in paper cupcake liners. By accident I used semi-sweet chips instead of milk chocolate and it was great. (I like dark chocolate anyway.) I did use butterscotch chips in only one layer. Putting it in the freezer between layers made the process much faster. (Be aware that when you add another layer it will cool quickly on the frozen layer--be ready and work quickly.) I agree with a few people that it isn't exactly like a snickers but who cares! Very good.
this recipe irritated me so much i registeredfor an allrecipies.com account to vent about it. after three days and numerous attempts to get this thing to set up i am officially giving up. the second layer never solidified for me and the third layer became incredibly hard to cut through. sure they tasted good but what i am left with is a mess of marshmallow fluff and peanuts. i will attempt this recipe again in the future but for now I am completely down and out on it.
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