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Stuffed with your favorite candy bar, this melt-in-your-mouth Snickers Fudge has both dark and white chocolate for double the chocolaty deliciousness. To make it even better, it has only five ingredients and you can make it on the stove or in the microwave – no candy thermometer needed!
Easy Snickers Fudge with Dark and White Chocolate!
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!
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. That is if you aren’t tempted to keep it all for yourself!
Is fudge gluten free?
This type of microwave fudge (which can also be made on the stove), is typically gluten free since it is made with just chocolate chips, sweetened condensed milk, and vanilla. So you can definitely make gluten free Snickers Fudge.
Always check your vanilla to make sure it is gluten free, as sometimes it can be made with alcohol that has gluten, or it has other additives. G
Also be sure your white chocolate chips are gluten free. Typically you would not think this would be an issue. However, many people do not realize that Ghirardelli white chocolate chips are not gluten free. Nestle Toll House white chocolate morsels are, so you can use those.
Ingredients for Fudge
This easy recipe only has five ingredients and you can make it on the stove or in the microwave. It’s also gluten free if you are sure to use ingredients that are labeled as such. Here is what you’ll need:
- 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. Many people do not realize that Ghirardelli white chocolate chips are not gluten free. Generally, Hershey’s and Nestle Toll House white chocolate morsels are, but do check the labels on your package.
- 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.
How to Make Snickers Fudge
You can see how the process for making this fudge recipe in this short video, only you will use Snickers bars instead of toffee and caramel. I’ll provide a brief overview just below, but scroll to the recipe card for the full ingredients amounts and detailed instructions.
Preparations. Line a 9-inch square baking pan with wax paper. Cut most of your Snickers into slices, then chop a couple into small pieces, keeping the spices and small bits separated.
Make the white chocolate layer. Heat the white chocolate chips and half a can of sweetened condensed milk and stir until melted and smooth. Stir in the vanilla and pour into the prepared pan. Now grab those sliced Snickers and place them on top of the white chocolate fudge layer. Put the pan in the refrigerator while you prepare the rest of the chocolate.
Make the semisweet chocolate layer. Repeat the same process with the semisweet chips, and pour over the Snickers and white chocolate layer. Sprinkle the chopped Snickers over the fudge and press in slightly.
Chill and slice. Place the pan in the fridge for a couple of hours or until firm, then cut the Snickers fudge into squares.
Can you make it on the stove?
Absolutely! 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.
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.
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 int he 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.
More Leftover Candy Recipes
- S’Mores Chocolate Pudding Pie
- Gluten Free S’Mores Magic Bars
- M&M’s Macaroons
- Milky Way Flourless Chocolate Caramel Cake Roll
- Reese’s Peanut Butter Chocolate Roll Cake
- Gluten Free Reese’s Brownies
- Reese’s Cake
- Snickers Salad from Taste and Tell
- Easy Candy Bar Bark from Crazy for Crust
Double Chocolate Snickers Fudge
- About 14-15 Fun Size Snickers Bars or about 4-5 full size bars
- 14 oz sweetened condensed milk divided
- 1 1/2 cups white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract divided
- Cut 12 of the Fun Size Snickers Bars into four slices and set them aside. Take a couple more and chop them into small pieces and set aside.
- Line a 9-inch square pan with wax or parchment paper.
- In a microwave safe bowl, heat white chocolate chips and 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.
- Pour fudge into prepared pan and spread to the edges. Lay the sliced Snickers on top of the white chocolate fudge layer. Allow fudge to firm up slightly while preparing the next layer.
- In a microwave safe bowl, heat 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.
- 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.