Candy Bar Fudge
Indulge your sweet tooth with this decadent Candy Bar Fudge, the ultimate no-bake dessert loaded with rich chocolatey flavor and irresistible chunks of your favorite candy bars. Featuring a smooth and creamy base made with semi-sweet chocolate chips, sweetened condensed milk, and butter, this easy-to-make fudge is topped and mixed with a medley of bite-sized Snickers, Twix, Milky Way, or Reese’s for a candy-studded treat in every bite. With just 10 minutes of prep time and a simple stovetop cooking method, this recipe is perfect for beginners and experienced home bakers alike. Finished with a pinch of sea salt to balance the sweetness, this fudge makes a crowd-pleasing gift, party dessert, or late-night snack. Pop it in the fridge to set, cut it into squares, and watch as it disappears off the plate!
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Recipe Information
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups assorted candy bars (e.g., Snickers, Twix, Milky Way, Reese's)
- 1 pinch sea salt
Instructions
Line an 8x8-inch square baking dish with parchment paper, ensuring there is some overhang on the sides for easy removal later.
Chop the assorted candy bars into small bite-sized pieces and set them aside.
In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter.
Stir constantly until the chocolate chips are completely melted and the mixture is smooth, about 4–5 minutes.
Remove the saucepan from heat and stir in the vanilla extract and a pinch of sea salt.
Quickly fold in half of the chopped candy bars, reserving the other half for topping.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Sprinkle the remaining chopped candy bars evenly over the top, gently pressing them into the surface.
Refrigerate the fudge for at least 2 hours or until fully set.
Once set, use the parchment paper overhang to lift the fudge out of the baking dish and place it on a cutting board.
Cut the fudge into 16 equal squares and serve. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 45.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
