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Butterfinger candy bars are one of my FAVORITE treats (next to Nutrageous). I love the crispy texture and peanut butter flavor. Right now I’m on a fudge kick over here, trying my hand at a long list of flavors that I’ve been wanting to tackle. Gotta get things squared away for holiday baking, right? Of course, Butterfinger fudge was at the top of my list. Also on my list is Thin Mint, Peppermint Bark and Almond Joy. Can you imagine those as fudge? I’m working on it!Homemade Butterfinger Fudge
If you've been here since the beginning of Gluesticks you might remember that I have a thing for homemade butterfingers using candy corn. Don't knock it til you've tried it! If that weirds you out, never fear, no candy corn was used in the creation of my Butterfinger fudge! Butterfinger fudge is a mixture of milk chocolate chips, peanut butter chips, and crushed Butterfingers. This recipe makes 36 delicious squares. It's a variation of Betty Crocker's 5-minute fudge method so there's no candy thermometer, timer, or anything complicated.
Easy Butterfinger Fudge Ingredients
- 1 (12 oz.) bag of milk chocolate chips
- 1 cup peanut butter chips
- 1 (14 oz.) can sweetened condensed milk
- 1 Tbsp. butter
- 1 ½ cups chopped Butterfinger candies (12 fun size)
HOW TO MAKE 5-MINUTE FUDGE
Line an 8×8 square pan with parchment paper (or butter the dish to prevent fudge from sticking). Reserve ½ cup of the chopped Butterfingers for later. Heat chocolate chips, peanut butter chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir until smooth and chocolate chips have melted completely. Stir in 1 cup of chopped Butterfingers.
Spread the fudge mixture into the prepared baking dish with a rubber spatula.
Sprinkle the top of the fudge with reserved ½ cup of chopped candy bars.
Refrigerate fudge until cooled and set, about an hour.
Remove fudge from the dish (lift parchment paper) and slice the fudge into 36 pieces with a sharp knife.
Fudge can be stored on the counter in an airtight container for quite a while. The texture of the candy bar bits will soften and change over time so we prefer to eat the fudge within 7 days, but it can be stored longer.
Butterfinger Fudge Recipe
Butterfinger Fudge
Butterfinger fudge is crunchy, sweet, and loaded with chopped candy pieces. You'll love this milk chocolatey treat!
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Servings: 36 pieces
Calories: 140kcal
Ingredients
- 1 12 oz. bag of milk chocolate chips
- 1 cup peanut butter chips
- 1 Tbsp. butter
- 1 14 oz. can sweetened condensed milk
- 1 ½ cups chopped Butterfinger candies (about 12 fun size)
Instructions
- Line an 8×8 baking dish with parchment paper (or butter the dish to prevent fudge from sticking).
- Reserve ½ cup of the chopped Butterfingers for later.
- Heat chocolate chips, peanut butter chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir until smooth and chocolate chips have melted completely. Remove from heat.
- Stir in 1 cup of chopped Butterfingers.
- Spread the fudge mixture into the prepared baking dish with a rubber spatula.
- Sprinkle with reserved ½ cup of chopped candy bars. Press candy down slightly into fudge with rubber spatula.
- Refrigerate fudge until cooled and set, about an hour.
- Remove fudge from the dish (lift parchment paper) and slice the fudge into 36 pieces with a sharp knife.
Notes
Fudge can be stored on the counter in an airtight container for quite a while. The texture of the candy bar bits will soften and change over time so we prefer to eat the fudge within 7 days, but it can be stored longer.
Nutrition
Calories: 140kcal
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