Butterfinger Fudge
Make this 4-ingredient Butterfinger fudge for a creamy, chocolatey treat packed with the signature crunch of Butterfinger candy bars. Perfect for any occasion!
Servings: 24 pieces
Calories: 190kcal
Ingredients
- 12 oz. semi-sweet chocolate chips
- 14 oz. sweetened condensed milk
- 2 tablespoons butter
- 1 cup chopped Butterfinger candy bars about 6 mini bars
Instructions
- Line an 8x8 baking pan with foil, making sure the edges hang over for easy removal. Set aside.
- In a saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Heat over low to medium-low, stirring constantly, until the mixture is fully melted and smooth. Remember that chocolate can seize, so its important to continue stirring and not to leave the pan alone.
- Pour half of the melted fudge mixture into the prepared pan, spreading it evenly. Top with the chopped Butterfinger candy bars, pressing the pieces gently into the fudge. Pour the remaining fudge over the top and spread it evenly. Gently tap the pan on the counter to help the fudge settle around the candy pieces.
- Refrigerate the fudge for about four hours or until firm. Once the fudge is set, remove it from the pan and peel away the foil. Place it on a cutting board and use a sharp knife to cut it into squares. To get clean cuts, wipe the knife off in between cutting. Serve immediately, or store in the refrigerator until ready to serve.
Nutrition
Serving: 1square | Calories: 190kcal