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This Butterfinger fudge is a rich and irresistible treat that perfectly balances smooth chocolate with the crunchy, peanut buttery delight of Butterfinger candy. It has become my go-to dessert whenever I want to impress without fussing over complicated recipes or lengthy baking times.
I first made this fudge for a family gathering, and it was devoured within minutes. Now it’s my signature sweet that friends actually ask me to bring along.
Ingredients
- Three cups semi-sweet chocolate chips: Ghirardelli brand is my favorite for its rich and smooth melt
- Fourteen ounces sweetened condensed milk: adds that fudgy, creamy sweetness that makes the texture perfect
- Quarter cup heavy cream: enhances the fudge’s silkiness and mouthfeel
- Two cups roughly chopped Butterfinger candy bar: gives bursts of crispy peanut buttery flavor inside the fudge
- One cup finely chopped Butterfinger candy bar: sprinkled on top for extra crunch and a beautiful finish
Instructions
- Spoon Line the Pan:
- Line a 9x9 inch straight-sided baking pan with aluminum foil allowing foil to overhang the edges so you can lift the fudge easily after it sets. Spray the foil lightly with nonstick spray.
- Melt Combine Ingredients:
- In a medium saucepan over medium heat add the semi-sweet chocolate chips, sweetened condensed milk, and heavy cream. Stir frequently for 5 to 6 minutes until the chocolate chips have fully melted and the mixture is smooth. Watch carefully so nothing burns or seizes.
- Fold Add Butterfinger Pieces:
- Remove the pan from heat. Gently fold in the two cups of roughly chopped Butterfinger candy so the crunchy bits are evenly distributed throughout the chocolate mixture.
- Spread Pour into Pan:
- Pour and spread the fudge mixture evenly in the prepared pan. Smooth the surface with a spatula to create an even layer.
- Top Press on Candy Bits:
- Sprinkle the finely chopped Butterfinger candy evenly over the surface of the fudge. Gently press the pieces into the top to help them adhere while the fudge cools.
- Chill Set the Fudge:
- Place the pan in the refrigerator and chill for one to two hours until firm enough to lift out by the foil overhang.
- Slice Cut into Squares:
- Once firm, lift the fudge out of the pan and slice into 36 squares approximately one and a half inches wide on each side using a large, sharp knife.
I especially love the crunchy Butterfinger bits because they add that nostalgic candy bar touch that reminds me of sneaking peanut butter treats when I was a kid.
Storage tips
Store any leftovers in an airtight container in the refrigerator for up to two weeks. This keeps the fudge firm and retains its texture while preventing it from absorbing odors. You can also freeze fudge pieces wrapped individually in plastic wrap then placed in a freezer bag for up to three months.
Ingredient substitutions
Semi-sweet chocolate chips can be swapped for dark or milk chocolate based on your preference but avoid white chocolate as it changes the fudge’s texture. If Butterfinger candy is unavailable, try chopped peanut butter cups or crunchy peanut butter candy bars for a similar effect.
Serving suggestions
Serve chilled alongside a cup of coffee or milk to balance the rich sweetness. This fudge also pairs beautifully with vanilla ice cream as a decadent sundae topping. For parties, arrange pieces on a festive platter and garnish with extra chopped candy or crushed nuts.
This simple fudge recipe is perfect for holidays and gifts, combining easy prep with nostalgic flavors everyone loves.
FAQs about Recipes
- → What type of chocolate works best?
Semi-sweet chocolate chips offer a balanced sweetness that complements the Butterfinger candy without overpowering it.
- → How should the pan be prepared?
Line the baking pan with aluminum foil with an overhang and lightly spray with nonstick spray to ensure easy removal after chilling.
- → Can I substitute the heavy cream?
Heavy cream helps create a smooth texture, but half-and-half may be used for a lighter consistency with slightly less richness.
- → How long should the fudge chill?
Refrigerate for 1 to 2 hours until firm enough to slice cleanly into squares.
- → What size are the final pieces?
Cut the firm fudge into approximately 1½ by 1½ inch squares for easy serving and consistent portions.
- → How are the Butterfinger candies incorporated?
Roughly chopped pieces fold into the warm chocolate mixture while finely chopped pieces are pressed on top for texture contrast.