Description
An easy, no-bake fudge that combines the rich flavors of cream and butter with the crunch of Butterfinger bars.
Ingredients
Scale
- 2 cups granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup unsalted butter
- Pinch of kosher salt
- 11 ounces white chocolate chips
- 1 jar marshmallow cream (7 ounces)
- 8 snack-sized Butterfinger bars, crushed (reserve ¼ cup for topping)
Instructions
- In a large saucepan, combine the granulated sugar, heavy whipping cream, unsalted butter, and a pinch of kosher salt. Heat over medium heat, stirring frequently, until the mixture comes to a boil.
- Reduce the heat to medium-low and allow the mixture to simmer for about 4-5 minutes while stirring constantly.
- Add the white chocolate chips to the saucepan and stir until fully melted and smooth.
- Fold in the marshmallow cream until completely combined.
- Mix in the crushed Butterfinger pieces, ensuring they’re evenly distributed.
- Sprinkle the reserved ¼ cup of Butterfinger pieces on top and press lightly into the surface.
- Transfer the mixture to a lined baking dish and chill in the refrigerator for 2-3 hours or until fully set.
- Cut into squares and serve immediately.
Notes
Store in an airtight container in the refrigerator for 1-2 weeks. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg