Butterfinger and Reese’s Delight

This butterfinger Reese's fudge brings together two beloved candy flavors in one irresistible treat. The combination of white chocolate, Butterfinger bits, and Reese's Pieces creates a sweet, crunchy delight that's perfect for sharing at parties or gifting during holidays.

I first created this fudge for my son's birthday party after finding myself with extra Halloween candy. The guests devoured it so quickly I barely saved a piece for myself, and now it's our go-to treat whenever we need something special but don't have hours to spend in the kitchen.

Ingredients

• White chocolate chips: form the creamy base and provide the perfect canvas for the candy additions
• Butter: adds richness and helps create that melt in your mouth texture
• Vanilla frosting: serves as both sweetener and binding agent making this fudge foolproof
• Butterfinger baking bits: bring that iconic crispy peanut butter crunch we all love
• Mini Reese's Pieces: add color and that classic chocolate peanut butter flavor combination

Step-by-Step Instructions

Prepare the pan:

Line your 8×8 inch pan with foil or parchment paper making sure to leave some overhang on the sides. This will allow you to easily lift the entire block of fudge out later for clean cutting. Press the lining into the corners for even thickness throughout.

Melt the base:

Combine the white chocolate chips and butter in a saucepan over low to medium heat. Use a silicone spatula to stir continuously during this process as white chocolate can scorch easily. The mixture should become completely smooth with no visible chips remaining.

Prepare the frosting:

Remove the metal lid from your vanilla frosting container and microwave it for exactly 30 seconds. This brief heating makes it more fluid and easier to incorporate into the chocolate mixture. Stir the warmed frosting until smooth.

Combine mixtures:

Pour the warmed vanilla frosting into your melted white chocolate and butter mixture. Continue stirring until everything is fully integrated and you have a uniform creamy consistency with no streaks of frosting visible.

Cool slightly:

Allow the mixture to cool for 5 10 minutes stirring occasionally. This cooling period is crucial as it prevents the candy pieces from melting when added. The mixture should still be fluid but not hot enough to melt the candy additions.

Add the candy:

Working quickly stir in three quarters cup of Butterfinger baking bits and three quarters cup of mini Reese's Pieces. Use a folding motion rather than aggressive stirring to prevent breaking up the candy pieces while ensuring even distribution.

Pour and decorate:

Transfer the mixture to your prepared pan spreading it evenly to all corners with a spatula. Immediately sprinkle the remaining Butterfinger bits and Reese's Pieces across the top pressing them gently into the surface so they adhere but remain visible.

Set the fudge:

Let the fudge cool completely either at room temperature for a few hours or speed things up with 1 2 hours in the refrigerator. The fudge should be firm enough that it holds its shape when cut.

Slice and store:

Once set lift the entire block of fudge out using the parchment overhang and place on a cutting board. Use a large sharp knife to cut into 36 pieces wiping the blade between cuts for clean edges. Store in an airtight container.

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White chocolate provides a milder backdrop that really lets the candy flavors shine. I discovered this accidentally when I ran out of milk chocolate one year and had to substitute white chocolate instead. It turned out so much better that I never went back to the original recipe. The family still talks about that happy accident years later!

Making Ahead and Storage

This fudge actually improves after sitting for about 24 hours as the flavors meld together. Store it in an airtight container at room temperature for up to two weeks or refrigerate for slightly longer storage. If making far in advance you can freeze individual pieces wrapped in wax paper then placed in freezer bags. Let thaw at room temperature for about an hour before serving.

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Creative Variations

While this recipe features Butterfingers and Reese's Pieces you can easily customize it with your favorite candy combinations. Try crushed Oreos and mint chips for a cookies and cream version or swap in crushed pretzels and caramel bits for a sweet and salty variation. During holidays use seasonal colored candies like red and green M&Ms for Christmas or pastels for Easter to match your celebration theme.

Serving Suggestions

For an elegant dessert table presentation cut the fudge into smaller one inch squares and place in mini cupcake liners. This makes them easier for guests to pick up and creates a more polished appearance. The fudge also pairs wonderfully with coffee or cold milk making it perfect for after dinner or afternoon treats. For an extra special dessert try crumbling pieces over vanilla ice cream.

Gift Giving Tips

This fudge makes an excellent homemade gift. Layer pieces in a decorative tin separated by wax paper or package them in cellophane bags tied with ribbon. Include a handwritten recipe card so recipients can make their own batch when they inevitably fall in love with it. For holidays arrange pieces in small holiday themed boxes with a personalized tag for an affordable yet heartfelt gift that everyone appreciates.

Frequently Asked Questions

→ Can I use a different type of chocolate?

Yes, you can substitute milk or dark chocolate chips, but the flavor will differ from the sweet creaminess of white chocolate.

→ How do I store the fudge?

Store the fudge in an airtight container at room temperature for up to one week, or in the refrigerator for longer freshness.

→ Can I freeze the fudge?

Yes, wrap it tightly in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.

→ Can I add other toppings?

Absolutely! Crushed pretzels, sprinkles, or chopped nuts can be added for additional texture and flavor.

→ What if I don’t have Butterfinger bits?

You can crush Butterfinger candy bars into small pieces as a substitute for baking bits.