Snickers Fudge is a chocolate, caramel, peanut combo that is delicious! This quick and easy recipe is done in the microwave.
My Microwave Chocolate Fudge teaches us the basic chocolate fudge ingredient combination.
This is an easy recipe that doesn't take too long to make!
We use simple ingredients that are easy to get your hands on and we use the microwave, so there is no stove top involved.
For fudge lovers and those with a sweet tooth this ticks all the boxes of 'yum' at the same time as delivering a delicious melt in your mouth experience.
This is a no bake recipe that only takes a total of 3 mins in the microwave!
4 ingredients and 5 mins later we have made our Snickers Fudge!
It could not be easier to take your favourite chocolate bar and turn it into a fudgy-tasty treat!
Whether you want to wrap and give for a gift, take to a bake sale or have in the fridge for date night, this fudge is all about the yum!
The ingredients needed for the recipe are shown in the photo below. They are all easy to find at the local store.
As you can see, the recipe calls for:
- Snickers bars: I buy a Snickers fun size pack which has 12 mini snickers bars. The total weight of the packet is 216 grams. Each individual snickers bar is 18 grams. I then use kitchen scissors to cut each bar into 4 small pieces
- Milk chocolate: you can use milk, dark or white chocolate for the recipe. So choose your favourite to the equivalent amount in the recipe card below. You can also use chocolate melts, chips, bits or a block (cooking chocolate), broken into pieces. I am using chocolate melts as they are my favourite to work with
- Sweetened condensed milk: we need 1 standard can of this. It is different from evaporated milk. It is sweet and thick in its consistency.
- Butter: I recommend unsalted butter. We need to chop it into very small pieces as this makes it easier to stir and combine with the rest of the fudge ingredients.
I mention in the notes above that I use kitchen scissors to cut the snickers bars into pieces.
If you don't have a pair, you can easily use a knife and chopping board instead.
When preparing the butter, chop it into small cubes. This makes it easier to melt and combine with the other ingredients for the fudge.
You will find that the butter takes slightly longer to melt than the chocolate, so it helps if it is in smaller pieces than one big blob!
Here are the step by step instructions to make the snickers fudge. We start by lining a square tin with baking/parchment paper.
- Line tin with baking/parchment paper (photo 1)
- Add fudge ingredients to heatproof jug and microwave (photo 2)
- Remove from the microwave and stir to combine (photo 3)
- Microwave for an additional minute, then remove and stir (photo 4)
Prior to lining the tin with baking paper, spray a little oil in there as this will help the paper 'stick'.
Fudge recipe with Snickers Bars
We don't add the snickers bars when we are microwaving the fudge ingredients.
Much like in my Mint Aero Fudge recipe, this is to keep the chocolate bar in one form so that when you bite into the fudge there is a sense of biting into the chocolate bar!
Adding them to the fudge ingredients would mean they would melt and mix in and it wouldn't give the same yum factor as bites into the chocolate bar!
- Add chopped snickers bar pieces to the wet fudge (photo 5)
- Stir till they are mixed in (photo 6)
- Transfer wet fudge to lined tin (photo 7)
- Place in fridge to set (photo 8)
The snickers bar pieces get mixed into the wet chocolate fudge as shown in the photo above.
It only takes a simple stir or 2 to combine them and ensure they are covered (mixed in) by the chocolate fudge.
Then we simply transfer the wet fudge into the prepared tin.
I recommend using a non stick spatula or flat spoon as this will help scrape the fudge from the jug easily.
Once all of the wet fudge is in the tin, spread as needed so that the corners are filled and the top is reasonably flat.
Grab the sides of the tin, give it a couple of taps onto the bench (to remove any bubbles) and ensure an even layer then place in the fridge!
Frequently asked questions
Is fudge made of chocolate?
Yes fudge is made of chocolate.
To make fudge, we combine chocolate, sweetened condensed milk and butter.
These 3 ingredients are all that is needed for a basic chocolate fudge.
Does fudge contain egg?
Fudge does not contain egg.
The only time it would is if you want to make an Easter themed fudge recipe and use mini Easter eggs to decorate the fudge.
Does fudge have flour?
Fudge does not have flour.
Cake recipes more often than not do contain flour or a similar substitute.
On the other hand, fudge has a much more dense like texture to cake batter.
Always keep the fudge in the fridge until ready to serve.
This is especially important in warmer climates to ensure the fudge doesn't start to melt in the heat.
Top tips and tricks
Here are my top tips and tricks for mastering the recipe every single time!
- Use a square tin as it is easier to cut into even pieces (ie one big square becomes 4 smaller squares and they then become 9 square pieces totaling 36 even fudge pieces)
- Spray a little oil into the tin before lining as this helps the paper 'stick'
- Ensure a slight over hang from the paper to 'grab' and pull the fudge up and out prior to cutting
- Use kitchen scissors to cut the snickers bars into 4 small pieces
- If in a warmer climate (Australia) place the fudge into the fridge to set
- Once set, remove the fudge and use a sharp knife to cut into pieces
- Store fudge for up to 10 days in the fridge
- Separate layers of fudge in air tight, sealed containers using baking/parchment paper
If you love no bake recipes as much as me (we can be friends for life!), then you might like to check out all of my fudge recipes. Here are a few to get you started:
- Coffee Slice
- Peanut Butter Pinwheels
- Slow Cooker Baileys Fudge
- Snickers Cookies
- Slow Cooker Christmas Fudge
- Candy Cane Fudge
- Microwave Marshmallow Fudge
- Mint Aero Fudge
- Chocolate Orange Fudge
PIN and save this recipe for later!
I would love to hear your feedback below, please let me know if you make the recipe!
- Large heatproof jug
- Baking/parchment paper
- Square tin
- 12 mini Snickers bar's roughly chopped, Note 1
- 500 grams milk chocolate Note 2
- 397 grams sweetened condensed milk Note 3
- 50 grams butter cut into small cubes, Note 4
- Use kitchen scissors to cut the snickers bars into 4 pieces per bar
- Line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 5)
- Add sweetened condensed milk, chocolate and butter to a large heatproof jug
- Microwave ingredients for 2 mins, then remove from microwave, place on heatproof surface and stir to combine. Return jug to microwave and microwave for an additional 1 min. Remove from microwave and stir for 1 minute till combined. (Note 6)
- Add chopped Snicker's Bar pieces to wet fudge and stir to combine
- Transfer wet fudge into lined cake tin and place in the fridge to set. After 1 hour (or overnight), remove and cut into individual pieces
- Note 1: I buy a Snickers fun size pack which has 12 mini snickers bars. The total weight of the packet is 216 grams. Each individual snickers bar is 18 grams. I then use kitchen scissors to cut each bar into 4 small pieces
- Note 2: You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 500 grams.
- Note 3 This is 1 standard tin of sweetened condensed milk. I use a spoon to scrape out as much as I can when adding it to the chocolate mix as it is quite thick and tends to 'stick' to the inside of the tin.
- Note 4 After you have weighed the butter to ensure the correct amount, use a knife and chopping board to cut it into small cubes. It will melt and mix easier this way (see photo in step by step instructions)
- Note 5 The overhang is so that when the fudge is set, you have something to 'grab' hold of and pull up towards you, lifting the set block of fudge out of the tin.
- Note 6 When stirring the fudge in the final period, ensure that the butter is fully melted and mixed in consistently with the other ingredients. If there are any globs of unmelted butter, keep stirring as the heat from the chocolate will further melt them with a couple more stirs.