Candy Bar Fudge Recipes

Steps:

• In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 2 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square dish. , In another microwave-safe bowl, heat caramels and water on high until melted, about 75 seconds. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high until melted, about 30 seconds; spread over caramel layer. Chill until firm.

Steps:

• Grease an 8x8 inch square baking pan.
• In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan.
• In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer.
• In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm.

Steps:

• Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside. , In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth. , Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.

Steps:

• Combine first 4 ingredients in a microwave-safe bowl; microwave on high for 3 minutes or until mixture boils, stirring after one minute. Stir in powdered sugar and vanilla; pour into a buttered 8x8" baking dish and set aside.
• Heat caramels and water in another microwave-safe bowl on high 2 minutes or until melted, stirring after 1 minute; stir in peanuts. Spread over chocolate mixture; set aside.
• Microwave chocolate chips in a microwave-safe bowl on high 1 minute, stirring until melted. Pour evenly over caramel layer. Refrigerate until firm. Cut into squares.

Steps:

• Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.
• Bring to full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.
• Add chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using foil handles. Cut fudge into 24 pieces. Store in tightly covered container in refrigerator.

Steps:

• Place candy bars into freezer for about 10 minutes to firm; slice 1/2-inch to 3/4-inch thick.
• Line a 9-inch square baking dish with aluminum foil amd grease with butter.
• Heat sugar, 3/4 cup butter, and evaporated milk in a saucepan over medium heat, stirring to melt butter and dissolve sugar. Bring mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the syrup reads 234 degrees F (110 degrees C), 3 to 5 minutes. Remove from heat and stir chocolate chips into syrup until melted and smooth. Stir marshmallow cream and vanilla extract into mixture to make a smooth fudge.
• Spread half the fudge into the prepared dish and layer the candy bar pieces over the fudge; pour remaining fudge on top of candy bars. Let cool to room temperature before cutting into squares.

Steps:

• Line 8-inch square pan with parchment paper leaving a slight overhang; sprinkle with 1/2 cup of crushed Heath bar (or other candy). Melt chocolate chips in condensed milk over low heat. Add rest of candy and peanuts. Pour into pan; chill. Cut into squares and enjoy!