Butterfinger Fudge
Servings: 36
Calories: 119kcal
Ingredients
- 14 oz sweetened condensed milk
- 12 oz milk chocolate chips
- 1 cup peanut butter chips
- 1 tablespoon butter
- 1 ½ cups chopped Butterfingers 12 fun-size candy bars
Instructions
- Line an 8×8-inch baking dish with parchment paper.
- Chop the butterfinger candy bars and set aside ½ cup for topping.
- In a medium saucepan over low heat, combine the chocolate chips, peanut butter chips, sweetened condensed milk, and butter.
- Stir continuously until the mixture is smooth and the chocolate is fully melted. Remove from heat.
- Stir in 1 cup of the chopped Butterfingers until evenly distributed.
- Pour the mixture into the prepared pan and spread it evenly with a rubber spatula. Sprinkle the reserved ½ cup of Butterfinger pieces over the top, pressing them lightly into the fudge.
- Refrigerate for about 1 hour, or until the fudge is firm and set.
- Lift the fudge out of the pan using the parchment paper, then slice into 36 squares with a sharp knife. Enjoy!
Notes
Store the fudge in an airtight container at room temperature for up to 1 week.
For longer storage, place the fudge in an airtight container and refrigerate for up to 2 weeks.
Allow it to come to room temperature before serving for the best texture.
Nutrition
Calories: 119kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 40mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.2mg
