INGREDIENTS
- 1ST LAYER – CHOCOLATE:
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
- 2ND LAYER – NOUGAT:
- 4 tablespoons butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow creme (about 7 ounces)
- 1 tablespoon to 1/4 cup creamy peanut butter, depending on preference (optional)
- 1 teaspoon vanilla
- 1 cup salted peanuts, chopped
- 3RD – CARAMEL:
- 11-14 ounces caramels
- 1/4 cup evaporated milk
- 4TH LAYER – CHOCOLATE:
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
INSTRUCTIONS
- Line a 9×13 pan with parchment paper.
- In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave for 30 seconds and stir. Microwave again for 30 seconds and stir until creamy and smooth. You may need to repeat microwaving one more time. Pour the chocolate mixture in an even layer into the bottom of the prepared pan. Place pan in freezer.
- In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat and immediately stir in marshmallow crème, peanut butter (if adding), and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
- Add the caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth. Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
- In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top.
- Refrigerate for at least 1 hour, or freeze for 30 minutes, before serving. Lift the parchment paper and fudge out of the pan and cut the fudge into small squares when ready to serve. Keep refrigerated or frozen.
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NOTE :
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