Ingredients

• 6 , 2.07 ounce
• 2 teaspoons butter for greasing , or as needed
• 3 cups white sugar
• 0.75 cups butter
• 0.67 cups evaporated milk
• 2 cups semisweet chocolate chips
• 1 , 7 ounce
• 1 teaspoon vanilla extract

Instructions

1. 1 Place candy bars into freezer for about 10 minutes to firm; slice 1/2-inch to 3/4-inch thick.
2. 2 Line a 9-inch square baking dish with aluminum foil amd grease with butter.
3. 3 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.
4. 4 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.

Nutrition per serving