Apply aluminum foil to the inside of a 9×13 baking dish. Coat it with nonstick cooking spray.
Melt the chocolate chips, half of the peanut butter, and the butterscotch or peanut butter chips in a microwave-safe dish. To melt it, go at 30-second intervals, mixing in between. After coating the foil with half of the mixture, pour it into the dish.
While you work on the next one, put it in the fridge to chill. In a saucepan set over medium heat, combine the butter, sugar, and evaporated milk. Continue to simmer over low heat, stirring occasionally, until the sugar dissolves and the butter melts.
After 5 minutes, remove from heat. Combine the remaining marshmallow cream and peanut butter. Combine with the chopped peanuts. After the chocolate layer is in the baking dish, pour this mixture on top.
Use a spatula to distribute it evenly, and then put it back in the fridge to set. Melt the caramels and 1 tablespoon of water in a microwave-safe dish, stirring every 30 seconds, until the mixture is smooth. Adding an additional tablespoon of water can thin it out if necessary. Combine the peanut butter and caramel mixtures.
Refrigerate for a while. After taking it out of the oven, cut the Snickers fudge into 1-inch pieces.
Hope you savor it!
