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A close-up of a square piece of white chocolate fudge, embedded with orange, yellow, and dark chocolate chips reminiscent of Butterfinger, creating a colorful and textured appearance.

Butterfinger Reese’s Fudge

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  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 36 pieces 1x
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: American

Description

This Butterfinger Reese’s Fudge is a sweet and creamy treat packed with crunchy Butterfinger bits and mini Reese’s Pieces. Perfect for satisfying your sweet tooth, it’s an easy dessert that’s sure to be a crowd-pleaser for any occasion.

Ingredients

Units Scale
  • 2 cups white chocolate chips
  • 2 tablespoons butter
  • 1 (16 ounce) container vanilla frosting
  • 1 cup Butterfinger baking bits, divided
  • 1 cup mini Reese’s Pieces, divided

Instructions

  1. Prepare the Pan:
    Line an 8×8-inch pan with foil or parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt Chocolate and Butter:
    Place the white chocolate chips and butter in a saucepan over low to medium heat. Stir continuously until the mixture is melted and smooth.
  3. Heat the Frosting:
    Remove the metal liner from the vanilla frosting container. Microwave the frosting for 30 seconds, then stir.
  4. Combine Ingredients:
    Pour the warmed frosting into the melted white chocolate and butter mixture. Stir until fully combined and smooth.
  5. Cool Slightly:
    Allow the mixture to cool for 5-10 minutes, stirring occasionally to prevent it from setting too quickly.
  6. Add Candy:
    Stir in 3/4 cup of Butterfinger baking bits and 3/4 cup of mini Reese’s Pieces, mixing until evenly distributed.
  7. Pour and Top:
    Pour the fudge mixture into the prepared pan, spreading it evenly. Sprinkle the remaining Butterfinger bits and Reese’s Pieces on top, pressing them in gently.
  8. Cool Completely:
    Let the fudge cool completely at room temperature or in the refrigerator until set.
  9. Cut and Store:
    Once the fudge is set, lift it out of the pan using the overhang. Cut into 36 pieces. Store the fudge in a sealed container for up to a week.

Notes

  • For a smoother cut, warm your knife slightly by running it under hot water and drying it before slicing the fudge.
  • If you prefer, you can substitute dark chocolate chips for the white chocolate to create a richer flavor.
  • This fudge also freezes well! Store it in an airtight container for up to 2 months.

Nutrition

  • Serving Size: 1 Piece
  • Calories: 120
  • Sugar: 12g
  • Sodium: 60mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 10mg

Find it online: https://cookesrecipes.com/butterfinger-reeses-fudge/