Fudge with Candy Bar Bits Recipe

5 4 4
Fudge with Candy Bar Bits Recipe
Fudge with Candy Bar Bits Recipe photo by Taste of Home
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Fudge with Candy Bar Bits Recipe

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Publisher Photo
Bonnie Ayars teaches family and consumer science in Mechanicsburg, Ohio and says this simple but scrumptious fudge is a hit with her high school students. Best of all, with only 5 ingredients, it couldn’t be easier to make! BONNIE’S TIP: “This recipe can be made with the candy bar of your choice. Snickers, Milky Way and Heath Bars make delicious variations.”
MAKES:
46 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
46 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 teaspoon butter
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can (16 ounces) chocolate fudge frosting
  • 2 Snickers candy bars (2.07 ounces each), cut into 1/4-inch chunks, divided

Directions

Line a 9-in. square pan with foil and grease the foil with butter; set aside.
In a large microwave-safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in frosting and half of the candy bar pieces. Spread into prepared pan. Sprinkle with remaining candy bar pieces. Refrigerate for 1 hour or until set.
Cut fudge with a heart-shaped cookie cutter. Store in an airtight container in the refrigerator. Yield: about 1-1/2 pounds.
Originally published as Candy Bar Fudge in Simple & Delicious January/February 2007, p14

Nutritional Facts

1 each: 93 calories, 5g fat (3g saturated fat), 1mg cholesterol, 30mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 0 protein.

  • 1 teaspoon butter
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can (16 ounces) chocolate fudge frosting
  • 2 Snickers candy bars (2.07 ounces each), cut into 1/4-inch chunks, divided
  1. Line a 9-in. square pan with foil and grease the foil with butter; set aside.
  2. In a large microwave-safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in frosting and half of the candy bar pieces. Spread into prepared pan. Sprinkle with remaining candy bar pieces. Refrigerate for 1 hour or until set.
  3. Cut fudge with a heart-shaped cookie cutter. Store in an airtight container in the refrigerator. Yield: about 1-1/2 pounds.
Originally published as Candy Bar Fudge in Simple & Delicious January/February 2007, p14

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emit1961 User ID: 4614913 146556
Reviewed May. 26, 2012

"I made this for my kids at school but the teachers ate all up before I got it to the classroom! SO easy AND YUMMY!! OMG!!!"

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laineeee1 User ID: 6383668 74925
Reviewed Dec. 23, 2011

"it was really easy to make and even though the hubby said he didn't care for it I noticed my pan was almost empty lol"

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gcovalt User ID: 5725161 162209
Reviewed May. 29, 2011

"delicious and easy!"

MY REVIEW
rachelu User ID: 2209328 74907
Reviewed Mar. 11, 2010

"I made this for a food day at work. Everyone loved it and wanted the recipe. They couldn't believe it only had 4 ingredients and how easy it was to prepare. I'm sure I'll be making it again sometime soon!"

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