There is something irresistible about a chewy fudge bar that melts into a mix of warm chocolate, roasted peanuts, and that soft pull-apart texture. These homemade Hershey's Copycat Eat More Fudge Bars bring all of that nostalgia into your own kitchen, and somehow they taste even more comforting when made from scratch.
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The first time I perfected this version, the kitchen smelled like chocolate and roasted nuts for hours. The mixture turns glossy and silky right before it sets, and that moment always makes me smile. If you love a classic chewy chocolate bar with a salty-sweet bite, you're in for such a treat with these Hershey's Copycat Eat More Fudge Bars. Ready to make a batch?
Why You'll Love This Recipe
- Chewy, chocolatey texture that feels just like the classic bar
- Only a handful of pantry-friendly ingredients
- No oven required
- Perfect for make-ahead treats or gifting
- Freezer-friendly for long storage
- A cozy, nostalgic candy bar you can make in under 20 minutes of hands-on time
INGREDIENTS
- 1 cup corn syrup
- ¾ cup smooth peanut butter
- 1 ½ cups semi sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 ½ cups roasted salted peanuts
Ingredient Notes & Substitutions
- Corn syrup: This gives the bars their signature chew. Honey won't behave the same way, so I recommend sticking to corn syrup here.
- Peanut butter: Smooth peanut butter melts cleanly into the mixture. Natural peanut butters with separated oils can cause the bars to set unevenly.
- Chocolate chips: Semi sweet brings the perfect balance. If you prefer a deeper cocoa flavor, bittersweet chips work too.
- Roasted peanuts: Salted nuts bring that perfect contrast. Unsalted peanuts will make the bars a bit sweeter, so add a small pinch of salt if needed.
INSTRUCTIONS
- Prepare the pan.
Lightly grease an 8x8 inch pan and line it with parchment paper. Leave a bit of overhang so the bars lift out easily later. - Heat the corn syrup.
In a heavy-bottomed saucepan, warm the corn syrup over medium-low heat. Watch closely until you see small, gentle bubbles forming along the edges. That soft boil is your cue to continue. - Add peanut butter and vanilla.
Stir in the peanut butter and vanilla until the mixture looks smooth and creamy. Let it cook for about 2 minutes. It will become glossy and slightly thicker, which is exactly what you want. - Melt the chocolate chips.
Add the chocolate chips and stir until they melt completely into the mixture. Keep stirring as it cooks for another 2 to 4 minutes. The mixture can scorch if left alone, so stay close here. - Add the peanuts.
Remove the saucepan from heat and mix in 2 cups of the peanuts. The mixture should look dense, shiny, and well-coated. - Press into the pan.
Pour everything into your prepared pan. Use an offset spatula to press the fudge into the corners and smooth the top. - Add remaining peanuts.
Sprinkle the final ½ cup of peanuts over the top and press them down lightly so they stick into the fudgy surface. - Let it set.
Cool at room temperature for about 4 hours. The bars will firm up but stay beautifully chewy. Once set, slice into squares.
Pro Tips for Success
Top Tip
- Stay by the stove while cooking the chocolate mixture; even a few seconds too hot can cause burning.
- Use a heavy-bottomed pot for even heating and fewer hot spots.
- For sharper, cleaner edges, chill the bars for 20 minutes before cutting.
- Lightly oil your spatula to help press the mixture without sticking.
- If the mixture seems too stiff, warm it gently for 30 seconds to loosen before pressing into the pan.
Storage and Reheating
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 6 weeks. Separate layers with parchment to keep the pieces from sticking.
- Thawing: Thaw at room temperature for an hour for the best texture.
Make Ahead & Freezing
These bars are a dream to make ahead because they keep their chew even after freezing. Prepare the full recipe, let it cool, cut into squares, and freeze. I like keeping a stash tucked away for when someone needs a sweet bite after dinner.
Tips and Variations
- Crunchier texture: Add 1 cup of Rice Krispies with the peanuts.
- Extra fudgey: Add ½ cup additional chocolate chips for a denser, deeper chocolate bite.
- Nut-free version: Substitute sunflower seeds for a similar crunch.
- Salted twist: Sprinkle a pinch of flaky sea salt on top before cooling.
- Holiday version: Stir in chopped dried cranberries for a festive touch.
FAQs
Yes, just use a 9x13 pan. The cooling time may increase slightly.
You can, though the texture will be crumblier and slightly less smooth.
Not at all. The mixture only needs a gentle boil, and visual cues work perfectly here.
Chocolate can seize if overheated. Lower the heat next time and stir more consistently.
📖 Recipe
Hershey's Copycat Eat More Fudge Bars
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes + 4 hours cooling
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
There is something irresistible about a chewy fudge bar that melts into a mix of warm chocolate, roasted peanuts, and that soft pull-apart texture. These homemade Hershey's Copycat Eat More Fudge Bars bring all of that nostalgia into your own kitchen, and somehow they taste even more comforting when made from scratch.
Ingredients
- 1 cup corn syrup
- ¾ cup smooth peanut butter
- 1 ½ cups semi sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 ½ cups roasted salted peanuts
Instructions
- Lightly grease an 8x8 inch pan and line it with parchment paper. Leave a bit of overhang so the bars lift out easily later.
- In a heavy-bottomed saucepan, warm the corn syrup over medium-low heat until small bubbles form at the edges.
- Stir in the peanut butter and vanilla until smooth and creamy. Cook for about 2 minutes until glossy and slightly thicker.
- Add the chocolate chips and stir until fully melted. Cook for 2 to 4 minutes, stirring constantly.
- Remove from heat and mix in 2 cups of the peanuts until well coated.
- Pour the mixture into the prepared pan and press into corners with an offset spatula.
- Sprinkle the remaining ½ cup of peanuts over the top and press down lightly.
- Let cool at room temperature for about 4 hours. Once set, slice into squares.
Notes
Store at room temperature in an airtight container for up to 5 days, or freeze up to 6 weeks. For cleaner cuts, chill bars for 20 minutes before slicing. These are freezer-friendly and perfect for gifting or make-ahead treats.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Serving Suggestions
These bars are lovely with an afternoon coffee or tucked into a dessert board with fresh fruit and a few salty snacks. I often wrap them individually in parchment squares for lunchbox treats or road trip snacks. They travel well and taste even better when shared.
Nutrition & Notes
- Yield: About 16 squares
- Level: Easy
- Texture: Chewy, chocolatey, lightly crunchy
I've tested this version many times to get the right balance of chew, chocolate, and peanut crunch, and it never lasts long on my counter.
Reader Reviews
"Made these for my husband's birthday and he says they taste exactly like the original, maybe even better." - Jenna
"My kids devoured half the pan before it was even fully set." - Louise
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