I made Snickers Fudge That Oven Feelin and seriously, this Homemade Fudge ruins every candy aisle expectation and will make you question every boxed candy you’ve ever bought.

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I am obsessed with Snickers Fudge That Oven Feelin, plain and simple. I love how the chocolate and caramel mash into something totally ridiculous, and I can’t stop sneaking bites.

Homemade fudge that actually tastes like candy bar chaos, yes please. I brag about it at parties.

I keep a can of sweetened condensed milk and a pile of chopped Snickers bars on standby like a snack hoarder. But it’s not just sugar shock; there’s a smart balance of salty, sweet, crunchy.

Makes me grin like a dope every time. I will eat it again daily.

Ingredients

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Basically the chocolate chips give a smooth, rich melt that makes the fudge decadent.
Plus the sweetened condensed milk keeps it creamy and super sweet, totally addicting.
Butter adds glossy shine and a silky mouthfeel you’ll thank me for.
Vanilla brings warmth and depth, rounding out that chocolate sweetness.
Basically a pinch of salt tames the sugar and sharpens the other tastes.
Snickers chunks give chewy caramel, nougat bites and real candy-bar nostalgia.
Plus roasted peanuts add crunchy saltiness, making each bite more interesting.
Coarse sea salt on top gives a crunchy salty pop you’ll love.

Ingredient Quantities

3 cups semisweet chocolate chips (about 18 oz)

1 (14 oz) can sweetened condensed milk

2 tablespoons unsalted butter

1 teaspoon vanilla extract

pinch of salt, if you want

about 6 regular size Snickers bars, chopped (roughly 2 cups)

1/2 cup roasted salted peanuts, chopped (optional, for extra crunch)

coarse sea salt for sprinkling on top (optional)

How to Make this

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1. Line an 8×8 or 9×9 square pan with foil or parchment, leaving extra to lift the fudge out later, and lightly spray or butter the liner so it wont stick.

2. Put 3 cups semisweet chocolate chips, 1 (14 oz) can sweetened condensed milk, and 2 tablespoons unsalted butter in a medium microwave-safe bowl or a small heavy-bottomed saucepan.

3. If using microwave: heat in 30 second bursts, stirring between each, until smooth and glossy, about 1 to 2 minutes total. If using stovetop: warm over low heat, stirring constantly, until completely melted and smooth. Don’t overheat or the chocolate can seize.

4. Stir in 1 teaspoon vanilla extract and a pinch of salt (if you want that extra flavor lift). Taste and adjust the salt if desired.

5. Let the chocolate mixture cool for 3 to 5 minutes so it thickens a bit, then fold in about 6 chopped regular Snickers bars (roughly 2 cups) and 1/2 cup chopped roasted salted peanuts if you want extra crunch. Save a few Snickers pieces and peanuts for the top if you like.

6. Pour the mixture into the prepared pan and spread it evenly with a spatula. Press any reserved Snickers pieces and peanuts gently into the top.

7. Sprinkle a little coarse sea salt over the surface if you want sweet and salty contrast. Dont use too much, a light dusting goes a long way.

8. Let the fudge cool to room temperature, then chill in the fridge for at least 2 hours or until firm. If you’re in a hurry you can pop it in the freezer for 30 to 45 minutes, but check it so it doesn’t freeze solid.

9. Lift the fudge out using the foil or parchment, peel it off, and cut into squares. For cleaner cuts warm a knife under hot water, dry it, then slice, wiping between cuts.

10. Store fudge in an airtight container in the fridge for up to 2 weeks or at room temp for a few days if it won’t get soft. You can also freeze for longer storage, just thaw in the fridge before serving.

Equipment Needed

1. 8×8 or 9×9 square baking pan lined with foil or parchment (leave extra to lift the fudge out)
2. Microwave-safe bowl or small heavy-bottomed saucepan for melting the chocolate
3. Silicone spatula or wooden spoon for stirring and spreading
4. Chef’s knife and cutting board for chopping Snickers and peanuts
5. Measuring cups and spoons (for chocolate chips, sweetened condensed milk, butter, vanilla)
6. Kitchen spray or butter for greasing the liner
7. Small bowl and spoon for mixing salt and tasting adjustments
8. Sharp knife and a cup of hot water or towel to warm/dry the knife between cuts

FAQ

Q: Can I use milk chocolate or dark chocolate instead of semisweet?

A: Yes, you can, but the flavor will change. Milk chocolate makes it sweeter and softer, dark chocolate makes it richer and less sweet. If you switch to a much sweeter chocolate, cut back a little on extra mix-ins or sprinkle less sea salt.

Q: Do I have to chill the fudge, and how long will it set?

A: Chill is recommended. Let it cool at room temp for about 15 minutes, then refrigerate for 2 to 3 hours until firm. If you wanna speed it up, pop it in the freezer for 30 to 45 minutes, but check so it does not get rock hard.

Q: My fudge looks grainy, what went wrong?

A: Grainy texture usually means the chocolate overheated or seized. Melt chocolate gently over low heat or use short bursts in the microwave, stirring between each. Also stir the sweetened condensed milk in well so it emulsifies with the chocolate.

Q: Can I make this ahead and how long does it keep?

A: Yes, you can make it 3 to 5 days ahead. Store airtight in the fridge for up to a week, or freeze for up to 2 months. Thaw in the fridge before serving. Let it sit at room temp 10 to 15 minutes so it slices easier.

Q: Any tips for cutting neat squares without sticking?

A: Warm a sharp knife under hot water, dry it, then slice. Wipe the blade between cuts. You can also line the pan with parchment overhang so you lift the whole slab out, it helps a lot.

Q: Can I swap Snickers for other candy bars or make it nut free?

A: Absolutely. Use chopped Twix, Milky Way, or peanut butter cups. For nut free, pick candy without peanuts and skip the roasted peanuts. Just remember texture and salt level will vary, so taste as you go.

Snickers Fudge Recipe Substitutions and Variations

3 cups semisweet chocolate chips: you can swap for equal parts milk chocolate chips for a sweeter fudge, or use bittersweet/dark chocolate chips for a richer, less sweet bar, or melt 12 oz chopped baking chocolate plus 6 oz chips if you want a smoother texture.
1 (14 oz) can sweetened condensed milk: replace with 1 can sweetened condensed coconut milk for a dairy free version, or make your own by simmering 2 cups whole milk with 1 1/2 cups sugar until thickened if you got time.
about 6 regular size Snickers bars, chopped: substitute chopped Twix or Milky Way for a slightly different candy vibe, or use chopped homemade caramel + roasted peanuts if you want control over the chew.
1/2 cup roasted salted peanuts, chopped (optional): trade for chopped roasted almonds or cashews for a different crunch, or use salted sunflower seeds to keep it nutty but nut free friendly.

Pro Tips

1. Use a gentle heat and patience when melting the chocolate and condensed milk. If you microwave, do 20 to 25 second bursts and stir well each time. Overheating even a little will make the chocolate grainy, and once it seizes it’s a pain to fix.

2. Let the mixture cool and thicken slightly before folding in the Snickers and peanuts. If it’s too hot the candy will melt into a sad chocolate soup instead of staying as chewy chunks. Cool 4 to 6 minutes usually does the trick.

3. Chop the Snickers into uneven but not tiny pieces so you get bite-sized gooey pockets. Save some bigger chunks for the top, press them in gently so they stick, and sprinkle a tiny bit of coarse sea salt for contrast. Don’t go nuts with the salt, a little goes a long way.

4. For cleaner cuts and neat presentation, chill the fudge until firm then warm your knife under hot water, dry it, and make quick confident slices, wiping the blade between each cut. Store in an airtight container in the fridge for best texture and to keep the peanuts crunchy.

Snickers Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Snickers Fudge That Oven Feelin and seriously, this Homemade Fudge ruins every candy aisle expectation and will make you question every boxed candy you've ever bought.

Servings

servings

Calories

245.5

kcal

Equipment: 1. 8×8 or 9×9 square baking pan lined with foil or parchment (leave extra to lift the fudge out)
2. Microwave-safe bowl or small heavy-bottomed saucepan for melting the chocolate
3. Silicone spatula or wooden spoon for stirring and spreading
4. Chef’s knife and cutting board for chopping Snickers and peanuts
5. Measuring cups and spoons (for chocolate chips, sweetened condensed milk, butter, vanilla)
6. Kitchen spray or butter for greasing the liner
7. Small bowl and spoon for mixing salt and tasting adjustments
8. Sharp knife and a cup of hot water or towel to warm/dry the knife between cuts

Ingredients

3 cups semisweet chocolate chips (about 18 oz)
1 (14 oz) can sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
pinch of salt, if you want
about 6 regular size Snickers bars, chopped (roughly 2 cups)
1/2 cup roasted salted peanuts, chopped (optional, for extra crunch)
coarse sea salt for sprinkling on top (optional)

Directions

Line an 8×8 or 9×9 square pan with foil or parchment, leaving extra to lift the fudge out later, and lightly spray or butter the liner so it wont stick.
Put 3 cups semisweet chocolate chips, 1 (14 oz) can sweetened condensed milk, and 2 tablespoons unsalted butter in a medium microwave-safe bowl or a small heavy-bottomed saucepan.
If using microwave: heat in 30 second bursts, stirring between each, until smooth and glossy, about 1 to 2 minutes total. If using stovetop: warm over low heat, stirring constantly, until completely melted and smooth. Don’t overheat or the chocolate can seize.
Stir in 1 teaspoon vanilla extract and a pinch of salt (if you want that extra flavor lift). Taste and adjust the salt if desired.
Let the chocolate mixture cool for 3 to 5 minutes so it thickens a bit, then fold in about 6 chopped regular Snickers bars (roughly 2 cups) and 1/2 cup chopped roasted salted peanuts if you want extra crunch. Save a few Snickers pieces and peanuts for the top if you like.
Pour the mixture into the prepared pan and spread it evenly with a spatula. Press any reserved Snickers pieces and peanuts gently into the top.
Sprinkle a little coarse sea salt over the surface if you want sweet and salty contrast. Dont use too much, a light dusting goes a long way.
Let the fudge cool to room temperature, then chill in the fridge for at least 2 hours or until firm. If you’re in a hurry you can pop it in the freezer for 30 to 45 minutes, but check it so it doesn’t freeze solid.
Lift the fudge out using the foil or parchment, peel it off, and cut into squares. For cleaner cuts warm a knife under hot water, dry it, then slice, wiping between cuts.
Store fudge in an airtight container in the fridge for up to 2 weeks or at room temp for a few days if it won’t get soft. You can also freeze for longer storage, just thaw in the fridge before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.