Butterfinger Fudge
Butterfinger Fudge is the kind of sweet treat that disappears fast at parties, holiday trays, and after-dinner snack time. It has that classic peanut butter and chocolate flavor everyone recognizes, with a creamy texture that makes each bite feel extra special.
Equipment
- 1 8x8 inch baking pan lined with parchment paper
- 1 Medium saucepan
- 1 Spatula
Ingredients
Fudge
- 1 cup butter
- 1 can sweetened condensed milk 14-ounce
- 2 cups chocolate chips semi-sweet or milk chocolate
- 1 cup peanut butter creamy
- 1 teaspoon alcohol-free vanilla
- 1 pinch salt optional
Topping
- 1 cup Butterfinger candy crushed
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving a little overhang on the sides so the fudge lifts out easily later.
- In a medium saucepan over low heat, melt the butter with the sweetened condensed milk. Stir gently until the mixture looks smooth and glossy.
- Stir in the chocolate chips and peanut butter. Keep mixing until everything is fully melted and the mixture is thick and creamy.
- Remove the pan from the heat, then stir in the alcohol-free vanilla. The mixture should be smooth and spreadable.
- Pour the fudge into the prepared pan and spread it evenly with a spatula.
- Sprinkle the crushed Butterfinger candy over the top, pressing lightly so it sticks. Chill the fudge until firm, then lift it out and cut into squares.
Notes
Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the squares in a sealed container with parchment between layers for up to 2 months. Let frozen fudge sit at room temperature for a few minutes before serving.