Recipe: Butterfinger Fudge
This is not actual old-fashioned fudge, made with a candy thermometer and lots of monitoring. But it's a reasonable facsimile, and really good! It's also an easy and fast-to-prepare recipe for busy holiday celebrations, for last-minute warning about guests or bake sales, or simply for satisfying a craving.
- 1 10-ounce package peanut butter chips
- 2 ounces semi-sweet chocolate chips
- 1 16-ounce container chocolate fudge frosting
- 1 ounce Butterfinger candy bar, crushed (half of a full-sized bar)
Line an 8x7-inch pan with foil, extending the foil over the sides of the pan, and grease the foil. (If you don't have one, an 8x8-inch pan will be fine; the fudge just won't be as tall. I have an odd-sized dish that I found at a thrift shop.)
In a small saucepan, melt together the peanut butter chips, chocolate chips, and frosting over low heat, stirring constantly. Once melted and completely smooth, pour the mixture into the prepared pan. Sprinkle the crushed Butterfinger over the top, then refrigerate for 4 hours or until firm.
Remove the fudge and the foil from the pan; pull the sides of the foil down to expose the fudge. Trim 1/2 an inch from the edges, then cut into squares.
Makes about 20 pieces.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Nov. 9, 2011.