1 1/2cupschopped 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 1/2 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 1/2 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.
Video
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.