Decadent Chocolate Fudge with Butterfinger and Reese’s Pieces
This no-bake chocolate fudge combines rich, creamy chocolate with crunchy Butterfinger pieces and colorful Reese’s Pieces for the ultimate candy-loaded treat. It’s perfect for parties, gift-giving, or when you need an impressive dessert without turning on the oven.
The combination of peanut butter candies and smooth chocolate creates an irresistible texture contrast in every bite. This recipe comes together in under 15 minutes of active prep time, making it ideal for busy bakers who want bakery-quality results.
Why This Recipe Works
The secret to perfectly smooth fudge is using sweetened condensed milk, which creates a creamy base that never gets grainy. Unlike traditional fudge recipes that require candy thermometers and precise temperature control, this foolproof method works every single time.
The candy pieces add pockets of peanut butter flavor and satisfying crunch throughout. Mixing some candies into the fudge and sprinkling more on top ensures you get candy in every single bite.
Ingredients You’ll Need
High-quality chocolate chips make all the difference in this recipe—they melt smoothly and create that signature glossy finish. Semi-sweet chocolate balances the sweetness from the candies perfectly, but you can use milk chocolate if you prefer an extra-sweet fudge.
The Butterfinger adds buttery, crispy texture while Reese’s Pieces bring peanut butter flavor and a pop of color. This candy combination is what makes this fudge truly special and visually stunning.
Read More: Spiced Apple Cider Donut Loaf with a Cinnamon Sugar Crust
How to Make Chocolate Candy Fudge
Start by lining an 8×8-inch pan with parchment paper, leaving overhang on the sides for easy removal. Melt your chocolate chips with sweetened condensed milk over low heat, stirring constantly until completely smooth and glossy.
Remove from heat and quickly fold in half of your chopped Butterfinger and Reese’s Pieces. Pour into your prepared pan, smooth the top, then immediately sprinkle the remaining candy pieces on top before the fudge sets.
Refrigerate for at least 2 hours until firm, then lift out using the parchment overhang and cut into squares. The fudge should be firm but still have that melt-in-your-mouth quality.
Decadent Chocolate Fudge with Butterfinger and Reese’s Pieces
Course: DessertCuisine: AmericanDifficulty: Easy36
pieces10
minutes2
2
hours10
Rich, creamy chocolate fudge loaded with crunchy Butterfinger pieces and colorful Reese’s Pieces. This no-bake dessert is ready in minutes and tastes like a candy bar in fudge form.
Ingredients
3 cups (18 oz) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt
4 fun-size Butterfinger bars, chopped (about 1 cup)
¾ cup Reese’s Pieces candies
Directions
- Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Set aside.
- In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until completely melted and smooth, about 5-7 minutes.
- Remove from heat and stir in vanilla extract and salt until well combined.
- Reserve ½ cup of chopped Butterfinger and ¼ cup Reese’s Pieces for topping. Fold remaining candies into the chocolate mixture.
- Pour fudge into prepared pan and spread evenly with a spatula.
- Immediately sprinkle reserved candy pieces over the top, gently pressing them into the surface.
- Refrigerate for at least 2 hours or until completely firm.
- Lift fudge from pan using parchment overhang. Cut into 36 squares using a sharp knife.
Notes
- Candy Substitutions: Try using Snickers, Milky Way, or peanut butter cups instead of Butterfinger and Reese’s Pieces.
Chocolate Options: Use milk chocolate chips for a sweeter fudge, or dark chocolate for a more intense flavor.
Cutting Tip: For ultra-clean cuts, run your knife under hot water, dry it, then make each cut. Wipe clean and repeat.
Texture Preference: For softer fudge, chill for only 90 minutes. For firmer, more stable fudge, chill for 3-4 hours.
Gift Packaging: Cut into smaller 1-inch squares for gift boxes or party favors. Each batch makes about 64 mini pieces
| Nutrient | Per Serving |
|---|---|
| Calories | 285 kcal |
| Total Fat | 16 g |
| Sugars | 32 g |
| Protein | 4 g |
| Dietary Fiber | 2 g |
Tips for Perfect Fudge
Never rush the melting process—low and slow prevents the chocolate from seizing or scorching. If your chocolate seems too thick, add a tablespoon of butter to help it come together smoothly.
Chop your Butterfinger bars into various sizes for interesting texture. Some smaller pieces will integrate into the fudge while larger chunks create dramatic pockets of crunch.
For clean cuts, wipe your knife between each slice and use a gentle sawing motion. Let the fudge sit at room temperature for 5 minutes before cutting if it’s very firm from the refrigerator.
Storage and Make-Ahead Tips
Store fudge in an airtight container with parchment paper between layers to prevent sticking. It will keep in the refrigerator for up to 2 weeks, though it rarely lasts that long!
This fudge actually freezes beautifully for up to 3 months. Wrap individual pieces in plastic wrap, then store in a freezer bag. Thaw in the refrigerator overnight before serving.
Bring fudge to room temperature about 10-15 minutes before serving for the best texture and flavor. It’s perfect for making ahead for holidays, parties, or gifting.
Frequently Asked Questions
Can I make this fudge without condensed milk?
Sweetened condensed milk is essential for the creamy texture and proper setting of this fudge. Substitutes like evaporated milk or regular milk won’t work because they don’t have the same sugar content and thickness needed for the fudge to firm up properly.
Why is my fudge too soft or not setting?
If your fudge remains soft after 2-3 hours of chilling, it likely wasn’t heated enough to properly combine the chocolate and condensed milk. Make sure the mixture is completely smooth and glossy before removing from heat. You can also try chilling it overnight or placing it in the freezer for 30 minutes to help it firm up faster.
How do I prevent the candy pieces from sinking to the bottom?
Add the candy pieces after removing the fudge from heat—this prevents them from melting too much. The slightly cooled mixture will hold the pieces in suspension better. Also, press the top layer of candies gently into the surface while the fudge is still warm but not hot.
