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The candy bar of yesteryear comes back to life in this make-at-home copycat version.  Eat More Fudge Bars will satisfy all of your sweet tooth cravings and then some!

Eat More Bars were what my mom called these each and every Christmas when she made them.  And even though calling them Eat More Bars would keep true to the candy bar’s namesake, I feel that these bars deserve a bit more punch; a bit more pizzazz.  It’s Christmastime, after all!

For those of you who don’t know what an original Eat More Bar is, let me explain.  It’s a very stretchy and chewy candy bar that was commonly seen on candy bar shelves in the late 80s and early 90s.  It’s a long, rectangular, flat candy bar.  

Originally created in Canada by the Lowney Company, Hershey acquired the rights from Nabisco on July 1, 1987.  I remember the bar well and even though I don’t see the original too often in stores anymore, I would recognize the bright yellow wrapper with it’s green stripes and orange text anywhere!

Eat More Bars consist of dark toffee, peanuts, and chocolate.  So delicious!  To be honest, I had forgotten about the slogan, but a quick Google search brought it all back – “Dive into the unique taste of chewy dark toffee, peanut and chocolate.”  How’s that for mouthwatering?

My copycat version is thicker and more fudge-like, but it still has the same great taste as the original.  You can certainly aim for a more thin version of this bar just by using a larger pan.  I tend to prefer the thicker, chunkier type.

My mom’s version was a thicker, fudge-like version too.  She loved this simple little treat so much.  I can recall her making it every Christmas, but it would often frequent her baking rotation throughout the rest of the year too.  It wasn’t at all common to have something like this Eat More Fudge Bar as dessert instead of cake or pie.

She was not one for following trends and supposed-to’s.  If she felt like making a Christmas dessert in the middle of July, that’s just what she did.  I tend to be like that too.  I’ll often pick the hottest day of the year to make a four-hour simmering stew!

Many of my posts lately are about Christmas desserts and treats.  I’m a lover of everything Christmas and I get that from my mother.  This is her second Christmas being gone and I can’t think of a better way to bring her into the kitchen with me than to showcase her favourite Christmas baked goods.  So, mom, here’s another one of your favourites!  Merry Christmas, Dear Reader!!

Hershey's Copycat Eat More Fudge Bars
Serves 36
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
169 calories
15 g
2 g
11 g
5 g
3 g
34 g
97 g
7 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 169
Calories from Fat 93
% Daily Value *
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 2mg
Sodium 97mg
Total Carbohydrates 15g
Dietary Fiber 2g
Sugars 7g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup corn syrup
  2. 3/4 cup smooth peanut butter
  3. 1 1/2 cups semi sweet chocolate chips
  4. 1 teaspoon vanilla extract
  5. 2 1/2 cups roasted, salted peanuts
  1. Warning: this recipe requires constant supervision. The caramel mixture can get quite hot and can burn easily.
  2. First, lightly grease a 8x8 inch pan and line the pan with parchment paper. Set aside.
  3. Over medium low heat, add the corn syrup to a heavy bottomed sauce pan. Bring to a low boil -
  4. a low boil means you should see small bubbles forming. As soon as you see that, add the peanut butter and vanilla. Stir into the hot corn syrup. Allow to cook for two minutes before adding the chocolate chips.
  5. Stir the chocolate chips into the mixture until melted. Allow this mixture to cook for 2-4 minutes, stirring constantly.
  6. Remove from heat and add two cups of the peanuts.
  7. Pour the entire mixture into the prepared 8x8 pan. Use an off-set spatula to press the mixture into the pan and into the corners.
  8. Top with the remaining half cup of peanuts. Lightly press the peanuts into the fudge mixture.
  9. Allow to cool for 4 hours at room temperature. Cut into squares.
  10. To store, place in food-safe container and separate layers with parchment paper. Can be frozen for up to 6 weeks.
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