Butterfinger Reese's Fudge (Print version)
Creamy no-bake chocolate peanut butter fudge packed with Butterfinger crunch and Reese's cups, ready in minutes with minimal effort.
# Ingredients:
Fudge base
01 -
3 cups (510 g) semi-sweet chocolate chips
02 -
1 (14 oz / 397 g) can sweetened condensed milk
03 -
1/4 cup (4 tbsp / 57 g) unsalted butter
04 -
1/2 cup (130 g) creamy peanut butter
05 -
1 tsp vanilla extract
06 -
1/4 tsp fine sea salt
Mix-ins and topping
07 -
1 cup (about 6 mini or 2 full-size bars) chopped Butterfinger candy bars, divided
08 -
1 cup (about 8 mini or 2 full-size cups) chopped Reese's peanut butter cups, divided
# Instructions:
01 -
Line an 8x8-inch baking pan with foil, leaving overhang on two sides. Lightly coat with nonstick spray.
02 -
Combine chocolate chips, sweetened condensed milk, butter, and peanut butter in a medium saucepan over low heat. Stir constantly until smooth and glossy. Do not let the mixture bubble.
03 -
Remove from heat. Stir in vanilla and salt, then fold in half of the chopped Butterfinger and half of the chopped Reese's cups.
04 -
Scrape the mixture into the prepared pan and spread to the edges. Press the remaining chopped candy evenly over the top.
05 -
Refrigerate for 2 to 3 hours until firm. Lift out using the foil overhang and cut into squares with a sharp knife.
# Good to know:
01 -
Best served at room temperature for the creamiest texture.