Butterfinger Reese's Fudge (Print)
Creamy white chocolate fudge studded with crunchy Butterfinger bits and colorful Reese's Pieces for a candy bar lover's dream.
# Ingredients:
01 -
2 cups white chocolate chips
02 -
2 tablespoons unsalted butter
03 -
1 container (16 ounce) vanilla frosting
04 -
1 cup Butterfinger baking bits, divided
05 -
1 cup mini Reese's Pieces, divided
# Directions:
01 -
Line an 8×8 inch pan with foil or parchment paper, leaving an overhang on the sides for easy removal.
02 -
Place the white chocolate chips and butter in a saucepan over low to medium heat. Stir continuously until the mixture is completely melted and creamy.
03 -
Remove the metal liner from the vanilla frosting container. Microwave the frosting for 30 seconds and then stir to loosen.
04 -
Pour the warmed frosting into the melted chocolate and butter mixture. Continue stirring until fully incorporated and smooth.
05 -
Let the mixture cool for 5-10 minutes, stirring occasionally to prevent premature setting.
06 -
Quickly fold in 3/4 cup of Butterfinger baking bits and 3/4 cup of mini Reese's Pieces.
07 -
Pour the mixture into the prepared pan, spreading it evenly. Sprinkle the remaining Butterfinger bits and Reese's Pieces on top, gently pressing them into the surface.
08 -
Allow the fudge to cool completely at room temperature or in the refrigerator until firmly set.
09 -
Once set, lift the fudge out of the pan using the overhangs and cut into 36 pieces. Store in an airtight container.
# Notes:
01 -
For best results, allow fudge to set overnight in the refrigerator before cutting.
02 -
The fudge will keep for up to two weeks in a sealed container at room temperature or up to one month if refrigerated.