Butterfinger Fudge

by Taryn Camp Oct 11, 2019

Butterfinger Fudge

Butterfinger Fudge by Andrea at Whisk and Knife

Homemade costumes, a pillowcase for my candy haul, and spreading my treats on the kitchen table making trades with my brother and cousins are the sweetest memories from my Trick-or-Treating days as a kid.  Back then, Trick-or-Treating was anything but fancy, but the nostalgia is a treasure itself.  Every year, I was faced with the important decision of “witch” or “hobo”; either choice was a result of old hand me down clothes and a little face paint.  More than the costume, the night of Trick-or-Treating was mostly about the candy and how much we could acquire throughout the night. 

 Back then and to this day, my favorite candy bar is a Butterfinger.  I’ve always been a texture junkie and the combination of the melted chocolate coating between your fingers and the “crispety, crunchety, peanut-buttery” inside that you had stuck in your teeth for a good 20 minutes are what my dreams are made of.  What better way to pay homage to the simple times of late 80’s to early 90’s Trick-or-Treating than with a super simple Butterfinger Fudge!

 

This recipe combines a super smooth peanut butter fudge, with a welcomed crunchy layer of my beloved Butterfingers and a decadent drizzle of semi-sweet chocolate for contrast.  I topped the fudge with a mixture of Orange and Corn To Be Wild Sprinkle Mix. Biting into a piece of this fudge took me right back to my pillowcase carrying days.  This recipe is approachable and in it’s simplicity comes the wonderful memories of childhood.  I know some people may disagree (ahem…Bart Simpson), but I DO want you to lay a finger on this Butterfinger Fudge!

 

Recipe:

Approximately 24 Pieces (Depending on Size Preference)

 

3 Cups Nestle Toll House Premier White Morsels

½ Cup Nestle Toll House Semi-Sweet Chocolate Morsels

1 Pinch Kosher Salt

1 tsp. Pure Vanilla Extract

½ Cup Creamy Peanut Butter

1 Can Sweetened Condensed Milk

1-8 oz. Bag Butterfinger Bites

 

In a small saucepan, melt white chocolate chips and condensed milk over low heat.  Once melted, take off heat and add salt, vanilla, and peanut butter.  Set aside.

In a separate small saucepan, melt semi-sweet chocolate chips over low heat until melted. 

Line a 9” x 13” pan with parchment paper (leave the edges hanging over the pan for easy removal).  Add half of the peanut butter, white chocolate mix to the bottom of the pan and smooth out.  Add a single layer or Butterfinger Bites and top with the remainder peanut butter, white chocolate mix.  Drizzle the melted semi-sweet chocolate and make a swirling pattern with a skewer or toothpick.  Top with a few crushed Butterfinger Bites and your sprinkle of choice and set in fridge 4 hours (preferably overnight).  Once set, cut into desired size pieces and enjoy!

Taryn Camp
Taryn Camp


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