Chocolate Butterfinger Fudge Recipe
Ultra-creamy chocolate fudge packed with crispy peanut-butter candy pieces. Easy to make, perfect for gifting or snacking.
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Servings:
Ingredients
Main Ingredients
- 2.75 cup semi-sweet chocolate chips use good quality
- 14 oz sweetened condensed milk
- 3 tbsp unsalted butter
- 0.25 tsp fine sea salt
- 1 tsp vanilla extract
- 1.5 cup crisp peanut butter candy bars, chopped divided
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang; lightly grease.
- Warm a medium saucepan over low heat. Add chocolate chips, condensed milk, and butter.
- Stir constantly until smooth and glossy, 5–7 minutes. Remove from heat.
- Stir in salt and vanilla. Fold in about half the chopped candy bars.
- Spread the fudge into the pan. Sprinkle on remaining candy and gently press to adhere.
- Chill until firm, at least 2 hours. Lift out, slice into small squares, and serve.
Notes
Variation: Swirl 2 tbsp creamy peanut butter into the melted chocolate for extra nuttiness. Tip: For clean cuts, warm a knife under hot water, wipe dry, and slice. Store in an airtight container at room temperature for 3–4 days or refrigerate up to 1 week; freeze up to 2 months.
This recipe is an original creation inspired by classic Chocolate Butterfinger Fudge Recipe flavors. All ingredient ratios and instructions are independently developed.