This snickers fudge is insanely rich, but really yummy.  There are a fair number of steps, but none are hard so don’t be intimidated. Original recipe is courtesy of pipandebby.com. I would really recommend keeping this in the freezer as the chocolate starts getting soft pretty quickly. Or add in a little bit of paraffin wax with the chocolate layers to help them harden a bit more.

• 1 cup milk chocolate chips
• 1/4 cup peanut butter
• 4 tablespoons butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cup marshmallow creme
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1 cup lightly salted peanuts
• 1 14 oz bag of caramels (unwrapped)
• 1/4 cup evaporated milk

In a microwave safe bowl, combine the milk chocolate chips and 1/4 cup peanut butter. Microwave at 30 second intervals, stirring after each interval. If your microwave is a little finicky, heat on power level 5 to keep the chocolate from seizing. Stir until smooth and pour into a greased 9×13 pan. Put in the freezer to harden.  For the next layer, melt the butter in a sauce pan.  Add in the evaporate milk and sugar and bring to a boil. Boil for 3 minutes, stirring constantly.  Remove from heat then add the marshmallow creme, peanut butter and vanilla, stirring until melted and well incorporated.  Add in peanuts, and spread on top of chocolate layer. Place back in freezer to harden. For the caramel layer, melt the caramels and evaporated milk in a saucepan over medium-low heat until melted and smooth.  Pour over the nougat layer and place back in the freezer. For the final layer melt the chocolate and peanut butter in the microwave at 30 sec intervals until smooth.  Spread on top of the caramel layer and place back in the freezer to harden.