Snickers Candy Bar Fudge
Stuffed with your favorite candy bar, this melt-in-your-mouth Snickers Fudge has both dark and white chocolate for double the chocolaty deliciousness. Even better, it has only five ingredients, and you can make it on the stove or in the microwave – no candy thermometer needed!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Microwave or Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
I love making double layered fudge and stuffing it with yummy things to make it extra festive and delicious. Because the only thing better than a creamy square of soft, melt-in-your-mouth chocolaty goodness is when you have two kinds of chocolate in one bite.
Then the next level is when you stuff the world’s most popular candy bar between those layers. Sure, I’ve stuffed fudge with Christmas candy and even made Caramel Toffee Fudge, but this is probably the best version of these fudge recipes. Because with all of the caramel, nougat, and peanuts, you hit all the cravings in one little bite!
Why You’ll Love This Easy Snickers Fudge
It’s not just the double chocolate—there are even more reasons why this one is a must-make…
- Couldn’t be easier. This recipe only has five ingredients and you can make it on the stove or in the microwave. The prep takes just a few minutes, and the hardest part will be waiting for it to set.
- Naturally gluten free. Just be sure to use ingredients that are labeled as such.
- All-occasion treat. It’s great to use up leftover Snickers Bars from Halloween, which is why I usually make it with Fun Size Snickers. And it makes it perfect for a quick sweet for the holidays or to give as Christmas gifts. But you can also whip it up any time a chocolate craving hits!
Recipe Ingredients
Here is an overview of what you’ll need for this easy fudge recipe, as well as some notes, in particular, what to look for if you are making this gluten free. Scroll to the recipe card or tap the arrow for the full amounts and instructions.
- Snickers Bars. I generally use Fun Size Snickers, but you can use full size candy bars too.
- Sweetened Condensed Milk. NOT evaporated milk or heavy cream.
- White chocolate chips. Generally, Hershey’s and Nestle Toll House white chocolate morsels are, but do check the labels on your package. Ghirardelli white chocolate chips are not.
- Semisweet chocolate chips. Be sure to read labels for allergens, as needed.
- Vanilla extract. I recommend good quality brands like Nielsen-Massey and McCormick in order to avoid additives that may contain gluten.
Are Snickers Gluten Free?
Snickers consist of layers of nougat, peanuts, and caramel covered in milk chocolate. Mars, the maker of Snickers, usually does not use gluten free labeling on their packages. However, Snickers does not have any gluten-containing ingredients. What Mars will do is call out if there is a risk for cross-contamination. Most of the time this is not an issue for Snickers, but do read your packages. You especially want to check if they have any holiday shapes or wrappers as those are sometimes produced on different lines than the standard Snickers bars.
Tips for Success
- Line the pan. I recommend wax paper to line the pan instead of foil or parchment coated with cooking spray because that leaves a greasy layer. Once it is firm, you should be able to peel it from the wax paper and store it at room temperature.
- Make sure it firms up. The white chocolate layer has a slightly softer set than the semisweet layer. Make sure you use the full amount of white chocolate chips, even a touch more. And when you divide the can of sweetened condensed milk, do not use extra in the white chocolate. You’ll want a little less than ⅔ cup.
- Spread it to the corners. I like to use a mini offset spatula, one of my favorite versatile and inexpensive kitchen tools. The angle on the blade makes it easy to get down into baking pans and sheets that have rims, and the small size allows you to get in the corners.
Can I Make This on the Stove?
Absolutely! While the recipe is written for the microwave, the chocolate and sweetened condensed milk can be gently melted in a double boiler or a bowl placed over a saucepan with about an inch of simmering water over low heat.
Storing Fudge
Fudge can be kept in a sealed container at room temperature for several days. If your house is warm, you may find that it gets a bit soft. In that case, it can also be stored in the refrigerator for up to a week or two.
For longer storage, wrap it tightly in plastic wrap and keep it in the freezer for up to two months.
Snickers Fudge
Ingredients
- 14-15 Fun Size Snickers Bars or about 4-5 full size bars
- 1 1/2 cups white chocolate chips
- 14 oz sweetened condensed milk , divided
- 1 teaspoon vanilla extract , divided
- 1 cup semi-sweet chocolate chips
Instructions
- Line a 9-inch square pan with wax or parchment paper. Take 12 of the 14-15 Fun Size Snickers Bars easy into four slices and set them aside (or 4 full size bars into 12 slices each). Chop the rest into small pieces and set aside.
- In a microwave safe bowl, heat 1 1/2 cups white chocolate chips and half of the 14 oz sweetened condensed milk (just under 2/3 cup), on high for 30 seconds to 1 minute, stirring every 15-20 seconds until chocolate is nearly completely melted. Stir until chips are completely melted and chocolate is smooth, then stir in 1/2 teaspoon of the 1 teaspoon vanilla extract.
- Pour white chocolate fudge into the prepared pan and spread to the edges. Lay the sliced Snickers on top of the white chocolate fudge layer. Allow this layer to firm up slightly while preparing the next layer.
- In a microwave safe bowl, heat 1 cup semi-sweet chocolate chips and the remaining half of the sweetened condensed milk (just under 2/3 cup), on high for 30 seconds to 1 minute, stirring every 15-20 seconds until chocolate is nearly completely melted. Stir until chips are completely melted and chocolate is smooth, then stir in 1/2 teaspoon vanilla extract.
- Carefully pour fudge over the white chocolate layer and, working quickly but carefully, spread to the edges. Pour the remaining chopped Snickers on top and press down slightly.
- Let fudge cool completely at room temperature or in the refrigerator before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
- Store in an airtight container. Fudge does not need to be kept refrigerated.
Notes
- Be sure you are using sweetened condensed milk, NOT evaporated milk.
- I recommend wax paper to line the pan, though you can probably use plastic wrap or line the pan with foil and coat with cookie spray. I just don’t like the greasy layer that leaves.
- If you do not have a microwave, the chocolate and sweetened condensed milk can be gently melted in a double boiler or a bowl placed over a saucepan with about an inch of simmering water over low heat.
- The white chocolate layer has a slightly softer set than the semisweet layer. Make sure you use the full amount of white chocolate chips, even a touch more. And when you divide the can of sweetened condensed milk, do not use extra in the white chocolate. You’ll want a little less than ⅔ cup.
- Once it is firm, you should be able to peel it from the wax paper and store it at room temperature. If your house is a bit warm, you can always store it in the fridge. Or you can even make it well in advance and store it in the freezer.
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