Creamy Butterfinger Fudge Recipe

Ever since I first made this Butterfinger fudge for a last-minute potluck, it’s been my secret weapon for winning over any crowd. I swear, there’s something magical about that combo of creamy chocolate and crunchy Butterfinger—it disappears faster than I can refill the plate! The best part? It’s ridiculously easy. No oven, no fancy techniques, just a few ingredients and a microwave. My kids call it "candy bar fudge," and honestly, that’s the perfect description.

This is the kind of dessert that feels special but takes barely any effort. Perfect for holiday gifting, parties, or—no judgment—a Tuesday night when you need a sweet pick-me-up. The texture is everything: velvety fudge with those crispy bits of Butterfinger that stay surprisingly crunchy. Trust me, one bite and you’ll be hooked.

Why You'll Love Butterfinger Fudge

Let me count the ways this fudge will steal your heart (and probably your diet resolutions):

• No-bake magic: Seriously, no oven required. My kind of dessert, especially in summer when turning on the oven feels like a crime.
• 5-ingredient wonder: You probably have most of these in your pantry already. Unless someone ate all the Butterfingers... which happens more than I'd like to admit.
• Texture heaven: That perfect contrast between the silky fudge and those crispy Butterfinger bits? Absolute perfection. It's like a party in your mouth.
• Foolproof: I've made this with a toddler hanging off my leg and it still turned out great. That's saying something.
• Customizable: Add more or less Butterfinger to suit your taste.

Crunchy Meets Creamy

What makes this fudge so darn addictive is that perfect textural balance - the smooth, rich chocolate hugging those crispy bits of Butterfinger. It's like your favorite candy bar decided to dress up in a fancy fudge suit. And the best part? Those Butterfinger pieces stay surprisingly crunchy even after days in the fridge (not that it'll last that long).

Perfect for Any Occasion

I've served this at everything from fancy dinner parties to kid's soccer games (wrapped in parchment for less mess). It's equally at home on a holiday dessert table as it is in your midweek snack drawer. Pro tip: Cut it into small squares for parties or big chunks when you're stress-eating - no judgment here.

Ingredients You'll Need for Butterfinger Fudge

Gather these simple ingredients - I promise you won't need to make a special trip to the store (unless, like me, you've already eaten all the Butterfingers):

• 3 cups semi-sweet chocolate chips - I swear by Ghirardelli brand for that perfect meltability, but any good quality chips will work
• 14 ounces sweetened condensed milk - That's one standard can. Don't accidentally grab evaporated milk - I've done that before and oops!
• ¼ cup heavy cream - This gives the fudge its dreamy texture. Whole milk works in a pinch but won't be quite as rich
• 2 cups roughly chopped Butterfinger bars - About 8 full-size bars. Leave some decent chunks for that satisfying crunch
• 1 cup finely chopped Butterfinger bars - Same bars, just chop them smaller for the pretty topping

Ingredient Substitutions

Want to mix things up? Here are some easy swaps:

• Use milk chocolate chips if you prefer sweeter fudge (my kids' favorite version)
• Try dark chocolate chips for a more grown-up, intense flavor
• For dairy-free, use coconut cream instead of heavy cream and dairy-free chocolate chips
• If you're out of Butterfingers (how?!), crushed peanut butter cups make a delicious substitute

One quick note - don't skimp on the Butterfinger amount. That crunch is what makes this fudge special!

Step-by-Step Butterfinger Fudge Instructions

Ready to make magic happen? Let's do this step by step - I promise it's easier than resisting a square of warm fudge!

Preparing the Pan

First things first - grab that 8x8-inch pan and line it with parchment paper. And I mean really line it - let the edges hang over the sides a bit. Trust me, you'll thank me later when your fudge lifts out in one beautiful slab instead of sticking to the pan. No parchment? Aluminum foil works in a pinch, but give it a light spray with cooking spray just to be safe.

Melting the Chocolate

1. Combine your base: In a microwave-safe bowl (I use my trusty glass mixing bowl), toss in the chocolate chips, sweetened condensed milk, and heavy cream. No need to stir yet - we'll get there.
2. Microwave in bursts: Pop it in the microwave for 30 seconds, then stop and stir well. Repeat until everything is melted and smooth - usually takes about 2-3 rounds total. Don't walk away! Chocolate can go from melted to burned real quick. If you see little lumps after stirring, just microwave for 10 more seconds - they'll melt right in.
3. Achieve fudge perfection: Your mixture should look glossy and pour like thick lava. If it seems too thick, add another tablespoon of cream. Too thin? Let it sit for 5 minutes - it'll thicken as it cools slightly.

Adding the Butterfinger

4. Fold in the good stuff: Now for the fun part! Add those 2 cups of roughly chopped Butterfinger pieces. Use a rubber spatula and gently fold them in - we want to keep those chunks intact for maximum crunch. Overmixing = sad, mushy Butterfinger bits.
5. Transfer to pan: Pour your glorious mixture into the prepared pan and smooth the top with your spatula. It'll be thick, so don't worry about it being perfectly even - rustic is charming!
6. Top it off: Sprinkle that 1 cup of finely chopped Butterfinger evenly over the top, then gently press them in just enough to stick. This creates that irresistible two-texture experience.
7. Chill out: Pop the pan in the fridge for at least 2 hours. I know it's tempting, but don't rush this step! The fudge needs time to set properly. For super clean cuts, you can freeze it for the last 30 minutes.

See? Told you it was easy. Now the hardest part - waiting for it to set!

Butterfinger Fudge Variations

Listen, the classic version is perfect as-is, but sometimes you just want to play with your food, right? Here are some delicious ways to mix things up when you're feeling adventurous (or when you've got extra Butterfingers to use up).

Peanut Butter Lover's Version

If peanut butter is your love language, you'll go crazy for this twist. Simply swap out 1 cup of the chocolate chips for peanut butter chips when melting. The result? A fudge that tastes like a Butterfinger and a Reese's had a delicious baby. For extra PB punch, drizzle melted peanut butter on top instead of (or in addition to) the Butterfinger crumbs. Warning: This version disappears even faster than the original at my house.

Dark Chocolate Twist

For a more grown-up, sophisticated take, use dark chocolate chips instead of semi-sweet. The slight bitterness plays beautifully with the sweet Butterfinger. Bonus points if you sprinkle a tiny bit of flaky sea salt on top before chilling - it makes all the flavors pop. My book club ladies go nuts for this version with a glass of red wine.

The beauty of this recipe is how adaptable it is. Once you've mastered the basic version, don't be afraid to get creative! Maybe add some crushed pretzels for extra crunch or a dash of cinnamon for warmth. The fudge world is your oyster.

Serving and Storing Butterfinger Fudge

Okay, confession time: I've been known to eat this fudge straight from the fridge with a spoon. But if you want to be slightly more civilized about it, here's how to serve and store it like a pro.

Cutting Clean Squares

Want those picture-perfect squares? Here's my foolproof method: Run a sharp knife under hot water, dry it quickly, then make your cuts. The warmth helps slice cleanly through the fudge without dragging all those delicious Butterfinger bits. Wipe the knife between cuts for the cleanest edges. For extra precision, score the top lightly before chilling - then just follow your guide lines when cutting.

Storage is a breeze - just keep it in an airtight container in the fridge for up to a week (if it lasts that long). The fudge actually gets even better after a day as the flavors meld. For longer storage, wrap individual pieces in parchment and freeze for up to 3 months. Thaw at room temperature for about 15 minutes before serving - the texture stays perfect!

Helpful Notes for Perfect Butterfinger Fudge

A few extra tips from my many (many) batches of this fudge - because even easy recipes can have their quirks:

• Too soft? Pop it in the freezer for 30 minutes - sometimes humidity or chocolate brands can affect setting time.
• Too hard? You might have overheated the chocolate. Next time, try shorter microwave bursts.
• Healthier twist: Use sugar-free chocolate chips and reduced-fat condensed milk if you're watching sugar - the Butterfinger still makes it indulgent.
• Holiday hack: Swap the Butterfinger for crushed peppermint candies in December for a festive version.
• Gift idea: Layer squares between parchment in a pretty tin - it ships well and makes everyone feel special.

Remember, fudge is forgiving - even if it's not perfect, it'll still taste amazing. The Butterfinger crunch hides a multitude of sins!

Frequently Asked Questions About Butterfinger Fudge

I've gotten so many questions about this fudge over the years - here are the ones that pop up most often:

1. Can I use other candy bars instead of Butterfinger?
Absolutely! Crushed peanut butter cups, Snickers, or even crushed Oreos work beautifully. Just keep the total amount about the same (2 cups mixed in, 1 cup topping). The texture will vary slightly, but it'll still be delicious.

2. How long does this fudge keep?
In an airtight container in the fridge, it stays perfect for about a week. If it lasts that long! You can also freeze it for up to 3 months - just thaw at room temperature for 15 minutes before serving.

3. My fudge is too soft - what did I do wrong?
Don't panic! This usually means it needed more chilling time. Pop it in the freezer for 30 minutes. Next time, make sure your chocolate was fully melted and your condensed milk measurement was exact.

4. Can I make this without a microwave?
Sure! Use a double boiler on the stove - just stir constantly over low heat until everything melts together smoothly. Takes a bit longer but works great.

Final Thoughts on Butterfinger Fudge

If there's one dessert recipe I'll never get tired of making, it's this Butterfinger fudge. It's the perfect combination of easy and impressive - the kind of treat that makes people think you spent hours in the kitchen when really, you just microwaved a few ingredients and let the fridge do the rest. Whether you're gifting it, serving it at a party, or just treating yourself (no shame!), this fudge never fails to delight.

So what are you waiting for? Grab those Butterfingers and get mixing! I promise your future self will thank you when that first bite of chocolatey, crunchy perfection hits your taste buds. Just be warned - once you start making this, you might never stop. Happy fudging!

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