INGREDIENTS
White Chocolate Chips: 2 cups. These provide the smooth, sweet base for the fudge.
Butter: 2 tablespoons. Adds a rich, creamy texture to the fudge.
Vanilla Frosting: 1 (16 ounce) container. Acts as a sweet binder for the fudge mixture.
Butterfinger Baking Bits: 1 cup, divided. Adds a crunchy texture and distinctive Butterfinger flavor.
Mini Reese’s Pieces: 1 cup, divided. Provides bursts of peanut butter flavor and color to the fudge.
INSTRUCTIONS
Step 1: Prepare the Pan
Line an 8×8-inch pan with foil or parchment paper, leaving an overhang on the sides for easy removal. This will make it easier to lift the fudge out of the pan once it has set.
Step 2: Melt Chocolate and Butter
Place 2 cups of white chocolate chips and 2 tablespoons of butter in a saucepan over low to medium heat. Stir continuously until the mixture is melted and creamy. Be careful not to overheat as white chocolate can burn easily.
Step 3: Heat the Frosting
Remove the metal liner from the 16-ounce container of vanilla frosting. Microwave the frosting for 30 seconds to soften it and make it easier to mix.
Step 4: Combine Ingredients
Pour the warmed frosting into the melted chocolate and butter mixture. Continue stirring until the mixture is smooth and creamy. Make sure there are no lumps for a perfect fudge texture.
Step 5: Cool Slightly
Let the mixture cool for 5-10 minutes, stirring occasionally to prevent it from setting too quickly. This step is crucial to ensure the candy pieces do not melt when added.
Step 6: Add Candy
Quickly stir in 3/4 cup of Butterfinger baking bits and 3/4 cup of mini Reese’s Pieces. Mix until they are evenly distributed throughout the fudge mixture.
Step 7: Pour and Top
Pour the mixture into the prepared pan, spreading it evenly. Sprinkle the remaining 1/4 cup of Butterfinger bits and 1/4 cup of mini Reese’s Pieces on top of the fudge, pressing them in gently to ensure they stick.
Step 8: Cool Completely
Allow the fudge to cool completely at room temperature or in the refrigerator until it is firm and set. This will take several hours, so be patient.
Step 9: Cut and Store
Once the fudge is set, lift it out of the pan using the overhang. Cut it into 36 pieces. Store the fudge in a sealed container at room temperature or in the refrigerator.