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Butterfinger Fudge

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Prep Time 10 minutes
Chillling Time 2 hours
Total Time 2 hours 10 minutes
Servings 25 squares(MIN)

Ingredients
  

  • 3 cups white chocolate chips
  • 1 can 14 oz sweetened condensed milk
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 cups crushed Butterfinger bars reserve ½ cup for topping

Instructions
 

  • Line an 8×8-inch pan with parchment paper, leaving overhang for lifting later.
  • Melt white chocolate chips, condensed milk, and butter over low heat, stirring constantly until smooth.
  • Remove from heat and stir in vanilla and salt.
  • Fold in 1½ cups crushed Butterfinger pieces; mix gently to keep them from melting.
  • Spread fudge into the pan and press remaining ½ cup Butterfinger pieces on top.
  • Refrigerate for 2–3 hours until firm.
  • Lift out using parchment and slice into squares with a clean, sharp knife.

Notes

• Keep heat very low—white chocolate burns easily.
• A mix of fine crumbs and bigger Butterfinger chunks gives the best texture.
• Do not overheat the fudge base or the candy pieces will melt into it.