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Decadent Snickers Fudge

Prep: 10min    Set: 2hrs    Difficulty: Easy

My decadent Snickers Fudge recipe is a choc-peanut lovers dream. The combination of chocolate and nuts has to be one of my favourites.  In this recipe you'll also get my base fudge recipe, where you can spin off to create your own flavour combinations.  

A perfect gift for Mum this weekend, why not fill a tin or box with this yummy fudge and pair it with a gorgeous box of tea and teacup - her afternoon treat is sorted!

This is a really easy "melt and mix" recipe. It is quick to whip up, making it a handy recipe to keep on file for events, work morning teas, celebrations and even wrapping into little boxes to give as gifts.  Anyone with some basic kitchen skills can do this, so get the kids and teens involved - just monitor them with the sharp knives/tin and hot mixture. They will LOVE licking the spatula and bowl!!

One of the best things about this recipe is you can make it ahead of time. Keep it in the fridge  for up to 2 weeks in an air tight container. You can even freeze it in an air tight, freezer safe container for up to 2 months.  Allow to return to room temperature before serving.  NOTE: Not all of the ingredients you choose to mix in will like being frozen eg. marshmallows, so you might want to make a test batch if it is for a special occasion (and you just have to eat that test batch - yum!!) 


  • 250g milk chocolate melts - good quality (you can taste it)
  • 250g dark chocolate melts - good quality
  • 400g sweetened condensed milk full cream ("lite" doesn't set - must be full cream.)
  • 2 tablespoons / 40g butter or spread
  • 3 x 45g Snickers bars, sliced lengthways into thirds
  • 100g peanut butter - I use crunchy as it is what I eat.

The first 4 ingredients are the base recipe. White chocolate is very soft and I only use it in this recipe if I do a marble batch with dark chocolate for structure. I don't recommend using white chocolate otherwise with this recipe.

Kitchen supplies

  • large heatproof, microwaveable bowl
  • kitchen scales
  • silicon spatula
  • long knife
  • silicon slice form or a slice tin lined with cling-wrap.


  1. Lay the snickers bar slices in the form/tin face down. This will create a patterned effect on the top of the fudge when it is turn out at the end. If it's too tricky to slice, you can chop it into pieces and space them evenly over the base.
  • Place the chocolate melts, condensed milk, butter and peanut butter in the bowl.
  • Microwave on high power for 3 minutes.
  • Stir with the silicon spatula until smooth and combined.  At first it might seem grainy or lumpy but just stir for a little longer and it should smooth out.
  • Pour into prepared form/tin and smooth the top with the spatula.
  • Refrigerate for a couple of hours until set.
  • Lick the spatula and the bowl
  • Turn out onto a chopping board and cut into small squares
  • Enjoy with a coffee
Using the base ingredients, you can mix up the flavours to create your own flavour combinations. Try some of these:
  • Rocky road - lolly raspberries, marshmallows, unsalted peanuts, shredded coconut. After melting base mix, stir through half of nuts, raspberry lollies and coconut. Press into the top of the rest plus the marshmallows.
  • Peppermint - peppermint essence and peppermint crisp. Add some peppermint essence to base mix when stirring after melting. After spreading into tin, sprinkle with crumbled peppermint crisp.
  • Hazelnut Dream - Melt nutella with the base mix and top with roasted hazelnuts or fererro rocher.
  • Fruit & Nut - stir through and sprinkle with your favourite dried fruits and roasted nuts
  • Biscoff - Lotus Biscoff spread and broken Biscoff biscuits. After spreading base fudge mix into tin, drop some teaspoonful of spread in 4-5 places. Use a butter knife to marble to Biscoff spread through the fudge mix. Work reasonably quickly before the fudge sets. Press into the top some broken Biscoff pieces. 
  • Lolly Aisle - A selection of your favourite lollies and/or chocolates eg. snakes, clinkers, etc. After spreading base mix in the tin, press your lolly mix into the top.

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