Have I mentioned that I didn’t grow up anywhere near the water? The closest we came was a three-hour drive to Lake Michigan. It was really beautiful, but I’m more of an ocean beach girl. Something about those crashing waves really gets me every time.

Today is fudge day. One of my priority stops in any beach town is the candy shop, which is usually stocked with thick slabs of fudge in different flavors. They usually have great deals, too, because fudge doesn’t last too long and they need to sell it. It’s a win for everybody!

The fudge you see here is not available at the beach, though! You know why? It has a crust. A Nutter Butter crust! And Snickers. I’m almost falling out of my chair. It’s so exciting!

For the base, I combined peanut butter chips and milk chocolate chips to get the best peanutty flavor. The Snickers bites are chopped in half and added right before chill time, and they melt ever so slightly into the fudge base. It’s heaven in a pan.

The only danger with this easy fudge is eating too much of it. But isn’t that always the problem? Sigh.

I have only one problem with fudge. You can’t freeze it. Or maybe you can. Has anyone tried? Let me know if it works!

The only thing better than fudge is fudge with a crust. Jump on this bandwagon! And get some beach while you can! It’s the only thing I love more than chocolate. Maybe.

Crust:

• 1/2 package Nutter Butter cookies, finely crushed
• 1/4 cup unsalted butter, melted

Fudge:

• 6 oz. peanut butter cups
• 8 oz. milk chocolate chips
• 14 oz. can sweetened condensed milk (I used fat-free)
• 1 teaspoon vanilla
• 1 bag Snickers bites, cut in half

Instructions:

Preheat the oven to 350. Coat an 8 x 8 pan with cooking spray.

Mix the Nutter Butter crumbs and melted butter thoroughly and press into the bottom of the prepared pan. Bake for 10 minutes and then remove from the oven.

In a microwave-safe bowl, melt the peanut butter chips and milk chocolate chips with the condensed milk for 2 and 1/2 minutes. Remove the bowl from the oven and stir the ingredients until smooth. Add the vanilla and stir again.

Pour the fudge into the baked crust and press the halved Snickers bites into the top of the fudge.

Refrigerate for two hours and then cut into squares. Store in an airtight container.