Hershey's Copycat Eat More Fudge Bars

Course: Dessert
Cuisine: Christmas
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36 bars
Calories: 157kcal
Author: Lord Byron's Kitchen
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!
Print Recipe


  • 1 cup corn syrup
  • 3/4 cup smooth peanut butter
  • 1 1/2 cups semi sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 1/2 cups roasted salted peanuts


  • Warning: this recipe requires constant supervision. The caramel mixture can get quite hot and can burn easily.
  • First, lightly grease a 8x8 inch pan and line the pan with parchment paper. Set aside.
  • Over medium low heat, add the corn syrup to a heavy bottomed sauce pan. Bring to a low boil -
  • 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.
  • Stir the chocolate chips into the mixture until melted. Allow this mixture to cook for 2-4 minutes, stirring constantly.
  • Remove from heat and add two cups of the peanuts.
  • 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.
  • Top with the remaining half cup of peanuts. Lightly press the peanuts into the fudge mixture.
  • Allow to cool for 4 hours at room temperature. Cut into squares.
  • To store, place in food-safe container and separate layers with parchment paper. Can be frozen for up to 6 weeks.


Calories: 157kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 79mg | Potassium: 157mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Calcium: 18mg | Iron: 0.8mg