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These Butterfinger chocolate fudge squares combine a silky chocolate base with crunchy Butterfinger candy for an irresistible treat that is perfect for sharing or enjoying anytime you crave a sweet fix.
I first made these fudge squares for a family gathering and they disappeared so fast I knew they had to become a regular in my dessert rotation.
Ingredients
- Three cups semi-sweet chocolate chips: opt for a high-quality brand like Ghirardelli for smooth melting and rich flavor
- Fourteen ounces sweetened condensed milk: adds creamy sweetness and helps create the fudge’s dense texture
- Quarter cup heavy cream: enhances creaminess and shine
- Two cups roughly chopped Butterfinger candy bar: provides delightfully crisp chunks throughout the fudge
- One cup finely chopped Butterfinger candy bar for topping: adds a crunchy, eye-catching finish
Ingredients
When selecting Butterfinger bars, choose fresh candy to ensure crunchiness in your fudge.
Step-by-Step Instructions
- Line the pan:
- Line a 9 by 9 inch baking pan with aluminum foil leaving an overhang to help lift out the fudge later. Lightly spray the foil with nonstick cooking spray and set aside so your fudge will release easily.
- Melt the chocolate mixture:
- In a medium saucepan over medium heat, combine chocolate chips, sweetened condensed milk, and heavy cream. Stir constantly for 5 to 6 minutes until the chocolate is completely melted and the mixture is silky smooth. Remove from heat right away to prevent burning.
- Fold in Butterfinger pieces:
- Gently fold the roughly chopped Butterfinger pieces into the melted chocolate mixture so they are evenly distributed but still retain their crunch and shape.
- Pour and top:
- Pour the fudge into your prepared pan and smooth the surface gently with a spatula. Sprinkle the finely chopped Butterfinger candy on top and press lightly so they stick to the fudge surface.
- Chill and set:
- Refrigerate the fudge for one to two hours until fully firm before cutting.
- Cut into squares:
- Use a large sharp knife to cut the fudge into 36 roughly one and a half inch squares using the foil overhang to lift the fudge out of the pan.
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My favorite ingredient is the Butterfinger candy bars. Their crispy, peanut buttery crunch perfectly complements the smooth chocolate fudge. I remember making these for my kids’ birthday party and watching everyone’s eyes light up when they bit into the fudge’s crunchy surprises.
Storage Tips
Store the fudge squares in an airtight container in the refrigerator to keep them fresh and maintain their texture. These also freeze exceptionally well wrapped tightly in plastic wrap and foil so you can enjoy them later without losing any flavor or crunch.
Ingredient Substitutions
If you want a different candy crunch, try substituting crushed peanut brittle or Heath bars for the Butterfinger to create your own unique twist. You can also use dark chocolate chips for a richer, less sweet bite or semi-sweet if you prefer a more balanced chocolate flavor.
Serving Suggestions
Serve these fudge squares chilled as a delightful party favor or dessert bite. They also pair wonderfully with a hot cup of coffee or a cold glass of milk. For an extra indulgent treat, top with a small dollop of whipped cream or a sprinkle of sea salt to highlight the chocolate notes.
Pro Tips
- Make sure to stir the chocolate mixture constantly while melting to avoid burning or seizing.
- Use a large sharp knife washed with hot water between cuts to achieve clean fudge edges.
- Don’t skip pressing the finely chopped Butterfinger on top gently so the topping doesn't fall off when serving.
Recipe FAQs
- → What type of chocolate is best for these fudge squares?
Semi-sweet chocolate chips provide a balanced sweetness that complements the Butterfinger pieces without overpowering the fudge.
- → How can I avoid the chocolate mixture from burning?
Constant stirring over medium heat while melting the chocolate with condensed milk and cream helps prevent scorching and ensures a smooth texture.
- → What is the purpose of using both chopped and finely chopped Butterfinger candy?
Roughly chopped pieces are folded into the fudge for chewy texture, while finely chopped candy on top adds a crunchy finish and visual appeal.
- → How long should the fudge chill before cutting?
Refrigerate the fudge for 1 to 2 hours to allow it to fully set, making it easier to cut into clean, firm squares.
- → Can this be prepared ahead of time for events?
Yes, the fudge can be made in advance and refrigerated; just keep it covered to maintain freshness and prevent drying out.
- → What pan size works best for this fudge?
A 9x9 inch straight-sided baking pan lined with foil provides the right shape and makes for easy removal once the fudge is set.