Butterfinger Fudge

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 1 cup Milk chocolate chips
  • 2 cups White chocolate chips

• Dairy

  • 1 can Condensed milk, sweetened

• Desserts

  • 3 cups Candy corn

Found on crazyforcrust.com

Description

Ingredients

• 3 cups Candy Corn
• 1 cup peanut butter
• 1 can sweetened condensed milk
• 2 cups white chocolate chips
• 1 cup milk chocolate chips, optional

Directions

• Line a pan with foil and spray with cooking spray. (I used an 8x8 pan. The fudge was very thick, so if I made it again, I’d use a 9x9 pan.) Add Candy Corn and peanut butter to a medium saucepan and heat, over low heat, stirring every 30 seconds or so, for about 3 minutes. Add sweetened condensed milk, stir, and cook for another 3 minutes, stirring every 30 seconds (you don’t want the milk to boil; a slight simmer is okay). Add white chocolate chips and stir until everything melts together. (It will seem like it’s never going to melt...but it will!) Spread evenly in pan. Cool on counter about 15 minutes, then chill until hardened. Cut into squares. If you want, you can dip the fudge in milk chocolate. Melt chocolate chips (I added a little vegetable oil to thin them) and dip the bottoms of the fudge squares in the chocolate. Set on a wax paper lined cookie sheet to harden.