Butterfinger fudge is crunchy, sweet, and loaded with chopped candy pieces. You'll love this milk chocolatey treat!
You might also like our toffee fudge, our homemade English toffee, or our peppermint bark cups!
Butterfinger fudge is a mixture of milk chocolate chips, peanut butter chips, and crushed Butterfingers. It's smooth but has bits of a Butterfinger candy bar in every bite!
Why I Like This Recipe
5-minute method. This fudge takes 5 minutes to mix together, and you don't need a candy thermometer. Just mix and press into a pan; it really is that easy.
Simple ingredients. This fudge base is made with 4 simple ingredients, then loaded with crushed candy bars.
Can be made ahead. Because fudge stays fresh for quite a while, it's a great make-ahead treat. 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.
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Tips and Tricks
- Line the pan with parchment paper. You can butter a dish or line it with parchment paper. I prefer the parchment paper method because to remove the fudge, all you have to do is lift the sides, and the entire batch comes out of the pan.
- Do not overheat the fudge mixture. You don't need to bring it to a boil or simmer, just heat it until the chocolate chips are melted and smooth, and everything comes together.
- Refrigerate for an hour. The fudge is much easier to slice into squares once it has cooled. Refrigerating the fudge speeds up the process.
Ingredients
- Milk chocolate chips
- Peanut butter chips
- Sweetened condensed milk
- Butter
- Butterfinger bars
See the recipe card for full information on ingredients and quantities.
How To Make Butterfinger Fudge
Step 1: Line an 8×8 square pan with parchment paper.
Pour chocolate chips, peanut butter chips, sweetened condensed milk, and butter into a medium saucepan.
Step 2: Heat over low heat. Stir until smooth, and until the chocolate chips have completely melted. Remove from heat. Stir in 1 cup of chopped Butterfingers.
Step 3: Spread the fudge mixture into the prepared baking dish with a rubber spatula. Sprinkle with more crushed candy bars.
Refrigerate fudge until cooled and set, about an hour.
Step 4: Remove the fudge from the dish (lift the parchment paper) and slice it 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 FAQs
5-minute fudge comes from the classic Betty Crocker cookbook. It's called 5-minute fudge because the ingredients are mixed and ready to press into a pan in 5 minutes or less. It's super easy to make and delicious, though it takes a bit longer to wait for the fudge to set before slicing.
For this recipe, I recommend making it as is. The combination of condensed milk and melted chocolate is what gives the fudge its soft texture. I do not recommend changing out ingredients if you want the same results.
Because fudge stays fresh for quite a while, it's a great make-ahead treat. 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.
More Fudge Recipes To Make
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Butterfinger Fudge
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.
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