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Peanut "Butterfinger" Fudge

492 A Peanut Butterfinger Fudge.jpg
492 A Peanut Butterfinger Fudge.jpg

Peanut "Butterfinger" Fudge

1.00

Peanut butter deliciousness with 2 layers of butterfinger….must I say more? 

Yield: Depending on desired size, approximately 35 – 40 pieces

Oven: N/A

Preparation time: 10 minutes + 1 – 24 hours refrigeration

Cook Time: 10 minutes

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1, 12-ounce bag Reese’s Peanut Butter Chips – see kitchen note

1 tablespoon creamy peanut butter, best quality possible

3 cups granulated sugar

6-ounces evaporated milk

3/4 cups unsalted butter, room temperature

1, 7-ounce tub marshmallow fluff

1, 10-ounce bag Nestle Butterfinger Baking Bitssee kitchen note

Method:

1.   Line a 9x9-inch square baking dish with parchment paper leaving a 2-inch overhang on both sides. Spray the bottom and sides with baking spray and place another piece of parchment paper (in the opposite direction) also leaving a 2-inch overhang. Note: All sides should be lined with parchment paper and a 2-inch overhang. Set to the side.

2.   In a medium size heatproof bowl, add peanut butter chips as well as peanut butter and set to the side.

3.   In a medium size saucepan, add sugar, evaporated milk and butter. If using a candy thermometer (see kitchen note), insert now. Over medium heat, use a heatproof spatula to constantly mix (ensuring to scrape against the bottom and side) until temperature reaches 238ºF, light cream in color, foamy and rapidly boiling, approximately 8 – 9 minutes.

4.   Working quickly, remove from heat and pour over peanut butter chips in reserved bowl. Add marshmallow fluff and using your spatula, mix until smooth and evenly combined ensuring there are no lumps.

5.   Quickly transfer half of the fudge mixture to the prepared baking dish and add half the Butterfinger candy to evenly cover. Cover with the remaining fudge, spread into an even layer and finish with the remaining Butterfinger to cover. 

6.   Place baking dish (uncovered) in an even level in the refrigerator until set, at least 1 hour or overnight.

7.   Remove from refrigerator and using the parchment overhang, lift from the baking dish. Cut into desired size squares keep in an airtight container for up to two weeks or in the refrigerator for up to 1 month. Note: If refrigerated, make sure you bring them to room temperature before serving.

 

Kitchen Note:

Feel free to use any brand of peanut butter chips but Reese’s is my favorite brand! 

If you can’t find Butterfinger pieces, buy a Butterfinger candy bar and using a serrated knife on a parchment lined cutting board, chop until small pieces. Note: Cutting on parchment paper makes it easy to lift and transfer straight to the baking dish.

If using a candy thermometer, make sure you insert the thermometer before turning on the heat so that it can come up to temperature with the contents.