Caramel Peanut Fudge Recipe -
Caramel Peanut Fudge Recipe

Caramel Peanut Fudge

Recipe by  

"This is a dessert that is just to die for! It will be a great hit at any bake sales, picnics, or just for you! Anyone ought to love it."

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Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs 20 mins


  1. Lightly grease a 9x13 inch dish.
  2. For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
  3. For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
  4. For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
  5. For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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?!

Most Helpful Critical Review
Dec 26, 2007

this recipe irritated me so much i registeredfor an 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.

Dec 14, 2003

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.

Dec 05, 2006

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!

Dec 04, 2007

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.

Jan 11, 2007

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)

Dec 19, 2003

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....

May 24, 2005

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.


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  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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