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Line a 9x9x2-inch or 11x7x1-1/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.
Place butter in a large microwave-safe bowl. Microwave on High for 1 to 1 1/2 minutes or until melted. Stir in cocoa powder, brown sugar and milk. Microwave on High for 1 to 1 1/2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla extract until smooth. Spread fudge in the prepared pan.
Place caramels and water in a medium microwave-safe bowl. Microwave on Medium for 2 to 2 1/2 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave on Medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread caramel mixture over fudge layer in the pan.
In a 2-cup microwave-safe glass measure, or small bowl, microwave semisweet and milk chocolate pieces on Medium for 2 to 2 1/2 minutes or until melted, stirring once or twice. Spread melted chocolate over caramel layer. Cover and chill for 2 to 3 hours or until firm. Using the edges of the foil, lift fudge out of pan. Cut into pieces. Store, tightly covered, in the refrigerator for up to 3 weeks.