Butterfinger Fudge
Butterfinger Fudge is a decadent no bake treat perfect for the holidays. Chocolate and peanut butter fudge filled with Butterfinger candy bars made in under 10 minutes and no candy thermometer needed.
Servings: 36 Servings
Calories: 186kcal
Ingredients
- 16 Fun Size Butterfinger Candy Bars
- 3 cups semi-sweet chocolate chips
- 14.5 ounce can sweetened condensed milk
- 1/2 cup crunchy peanut butter
Instructions
- Line a 9 x 9 pan with parchment paper or aluminum foil.
- Unwrap the Butterfingers and cut in half. Chop 2 of the candy bars into fine crumbs and set aside for the topping.
- Add chocolate chips, sweetened condensed milk and peanut butter to a heavy saucepan.
- Cook over medium heat, stirring until chocolate is completely melted and mixture is smooth.
- Spoon half of the fudge mixture into the bottom of the prepared pan and smooth into an even layer.
- Top with Butterfinger halves and then the remainder of the fudge, smoothing evenly.
- Sprinkle Butterfinger crumbs over the top.
- Refrigerate 2 hours or overnight until completely chilled.
- Lift the parchment from the pan onto a cutting board. Slide the parchment out and slice into 1 - 1 1/2 inch chunks.
Notes
Store fudge in an airtight container at room temperature for up to 2 weeks or refrigerate up to 4 weeks. Freeze up to 3 months.
Nutrition
Serving: 1g | Calories: 186kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 61mg | Fiber: 1g | Sugar: 21g