Snickers Candy Bar Fudge Recipe
Just like all candy recipes, the secret to making great easy Snicker bars fudge is all about the temperature. In this, rather than heating the sugars until they hit the “hard crack” stage, you want a lower temperature referred to as the “soft-ball” stage. For fudge, that is the secret to smooth and creamy fudge, dense and rich, but sturdy enough to cut into blocks.
Essentially, in this case, you can get away with a temperature just low enough to melt the chocolate. With this recipe, you are in essence already halfway to creating great fudge by using the frosting to mix into the melted chocolate chips. No candy thermometer is required.
What is your favorite candy bar? I have two. My first is a Salted Nutroll Bar, but if I am reaching for chocolate, it is most definitely a Snickers Bar. Heck, I even have a Snickers Dip recipe and I found a way to make a salad out of a snickers candy bar!
Variations On Candy Bar Fudge
Another reason I love this recipe? Well, you can create all sorts of endless variations on it by using different types of frosting or chocolate chips, or even candy bars. You could substitute white vanilla frosting and use white chocolate chips and a white chocolate candy bar. Love peppermint? I made this recipe using Peppermint Patties and the York Peppermint Patty Fudge was incredible!
Go wild! Use dark chocolate chips if you prefer. Or try a toffee bar like a Heath bar instead of a Snickers. Anything is possible.
Three Ingredients in Candy Bar Fudge
Ok, not only is this easy snicker fudge recipe quick to make, but you don’t have to work too hard shopping for the ingredients either! There are only three ingredients in this candy bar fudge recipe:
- chocolate frosting – I typically buy chocolate fudge, because I love the darker chocolate. You can make it with milk chocolate frosting if you prefer.
- chocolate chips – I go for the semi-sweet, but again, milk chocolate if you like that better.
- Snickers candy bars – chopped for the inside and the top, giving this snicker bar fudge the taste of my favorite candy bar throughout.
Pretty simple right?
How To Make Candy Bar Fudge
To start Snicker fudge, in a saucepan over low heat, warm your frosting and chocolate chips, stirring until smooth.
Remove from the heat and fold in about 3/4 of your chopped Snickers Candy Bar.
Spread into a foil-lined 8×8 pan, sprayed with non-stick cooking spray. This is the easiest way to set it up for removing after it cools.
Cut it into pieces for serving. Not too big, not too small… Just right!
Love it? Pin it!
If you can’t wait to make this 3 ingredient snicker fudge, don’t forget where you found the recipe! Pin it to your favorite Pinterest recipe board before you go.
More Fudge Recipes
- Never Fail Fudge (pictured above)
- White Chocolate Cream Cheese Fudge
- Peppermint White Chocolate Fudge
- Never Fail Fudge With Video
- Grinch Fudge
- Eggnog Fudge
- Caramel, Toffee & Pecan Fudge
- Chocolate Orange Fudge
30+ Must Make Candy Recipes
Candy Bar Fudge
Three ingredient candy bar fudge is a must make at the holidays! In a matter of minutes this deliciously rich chocolate fudge, full of Snickers candy bar is prepared and with a little set time, ready for devouring!
- 1 can Chocolate Frosting
- ( I use chocolate fudge, but Milk chocolate works great, too)
- 1 bag of chocolate chips
- (I use semi-sweet, but use milk chocolate if you use the milk chocolate frosting)
- 3 regular sized Snickers candy bars
- ( or about 7 minis)
- Line an 8×8 pan with foil. Spray with non-stick spray.
- Chop candy bars, reserving about 1/4 cup.
- Melt chips over low heat in a saucepan.
- When melted add the frosting and stir until smooth. Remove from heat.
- Add chopped candy bars, stir.
- Spread into prepared pan.
- Top with reserved candy bars, and chill for at least one hour.
- Cut into squares with a warm knife.
- Makes 36 squares.
Amount Per Serving: Calories: 31Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 13mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
Nutrition isn't always accurate.
This recipe was originally posted on December 8, 2011. It has been updated to improve user experience and reshared on December 18, 2021.
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