Caramel Peanut Fudge

Caramel Peanut Fudge


"This is a dessert that is just to die for! It will be a great hit at any bake sales, picnics, or just for you! Anyone ought to love it."


2 h 20 m servings 85 cals
Serving size has been adjusted!

Original recipe yields 96 servings



  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Lightly grease a 9x13 inch dish.
  2. For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
  3. For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
  4. For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
  5. For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 136 Ratings


I worked this recipe into my Christmas baking day and it was so worth it! Out of all the goodies I shared, this was everyone's favorite. Here are the tips that helped make it the best and easi...

This fudge is delicious! Just a few notes to help save time: A 7 oz. jar of marshmallow creme is 1 1/2 cups, and I microwaved the carmel and cream in a microwave safe bowl with great results. ...

This was really good! It was difficult to cut, but other than that fantastic. I read about everyone's trouble with the caramel layer, so here is what I did: I melted the caramels in the microwav...

I have made these for years and they are good. However, instead of using a one pan I use mini muffin cups and fill them individually with each layer. Also, you will find the layers won't fal...

I've made this many times now, always make it at Christmas time. It has one top prize at two different holiday parties now. I dont use quite as much butterscotch as it calls for, I feel it ove...

I've been making this recipe for 3 yrs. It's expected at Christmas now. Although I did make some changes I use Peanut butter chips instead of butterscotch. I used dove milk chocolate instead ...

This was wonderful. Everyone wanted the recipe! I read the reviews and lined my pan with parchment paper, cut the squares and served them in paper cupcake liners. By accident I used semi-sweet c...

I loved it! I was expecting it to be a little difficult after reading some reviews but it was simple. The only changes I made was how I did my caramel. I make caramel in the crockpot, take how e...

Tastes delicious, however prep time is inaccurate. This takes quite awhile to prepare, mainly because the chill time for each layer.