This is one delicious but time consuming fudge that I would only make occasionally!
Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 1/2 hours
Yield: 16 large
Ingredients:
- Cookie Crust
- 20 cream filled chocolate sandwich cookies
- 1 Tbsp melted butter
- Peanut Butter Fudge
- 1 1/2 cup powdered sugar
- 1 cup brown sugar
- 1/2 cup whipping cream
- 1/2 tsp salt
- 1/2 cup peanut butter
- 1/2 tsp vanilla
- Caramel Topping
- 1/2 cup whipping cream
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup whipping cream
- 1/4 cup butter (l/2 stick)
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Marshmallow Layer
- 22 large marshmallows
- Chocolate Fudge
- 1 1/2 cup powdered sugar
- 2 Tbsp butter
- 1 1/2 cup whipping cream
- 1/2 cup l/2 c brown sugar
- 1/2 tsp l/2 t salt
- 4 oz unsweetened chocolate
- 1/2 tsp vanilla extract
- Topping
- 1/2 cup toffee bits
Steps:
- For the crust, break the cookies into small pieces. Preheat oven to 340 degrees F. Press cookies into 9x9 inch baking pan and brush with melted butter. Bake for 11 minutes.
If I were to make this again, I would put the cookies in a blender, pour into baking pan, add 6 Tbsp. butter and make it like a graham cracker pie crust and then bake. This would help it to hold together better. 
- For the peanut butter fudge, measure powdered sugar into a large bowl and set aside. Melt butter in a small saucepan. Stir in brown sugar, cream, and salt. Bring to a boil and boil for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Pour the mixture into the powdered sugar in a bowl and mix. Spread peanut butter fudge over cookie crust.
- For the caramel layer, in a small pan, combine cream, brown sugar, white sugar, corn syrup whipping cream, butter and salt. Heat on medium and bring mixture to a boil, stirring frequently. Reduce heat and cook on medium, stirring constantly until temperature reaches 250 degrees F on a candy thermometer. Remove from heat and stir in vanilla. Pour caramel layer over peanut butter fudge.
- For the marshmallow layer, microwave for 40 second until melted.
Tip: I would melt the seven marshmallows at a time and spread over l/3 of caramel at a time. It was difficult to spread. Personally, I would leave the marshmallow layer out of the recipe!
- For the chocolate fudge, place powdered sugar in a large bowl and set aside. Melt butter in a pan over medium heat. Stir in cream, brown sugar and salt. Bring to a boil and boil for 2 minutes and remove from the heat. Stir in chocolate and vanilla until all chocolate is melted and mixture is smooth. Pour the mixture over the powdered sugar and beat with electric mixer for 3 to 4 minutes until smooth. Spread evenly over the marshmallow layer with a small rolling pin or spatula. (I use my Pampered Chef rolling pin and it worked perfectly.)
- Sprinkle toffee bits over top.
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