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Butterfinger Fudge

This 3-ingredient Butterfinger fudge is pure magic—melted candy corn, peanut butter, and white chocolate create a creamy treat that tastes exactly like the candy bar.
Print Recipe
Prep Time 10 minutes
1 hour
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups candy corn
  • 1 cup creamy peanut butter
  • 2 cups white chocolate chips or vanilla baking chips
  • 1 bar Butterfinger candy bar optional

Method
 

  1. Prepare the pan: Line an 8x8 or 9x9 baking pan with parchment paper.
  2. Melt the candy corn: Place candy corn in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
  3. Add peanut butter: Stir in the peanut butter quickly while the mixture is still hot.
  4. Add chips: Add the white chocolate or vanilla chips. Stir until melted and smooth. (If needed, microwave another 15–20 seconds.)
  5. Pour into the pan: Spread evenly with a spatula.
  6. Optional topping: Sprinkle crushed Butterfinger pieces over the top.
  7. Cool: Let set at room temperature OR refrigerate for 1–2 hours.
  8. Slice & serve: Cut into squares and enjoy.

Notes

  • Use dry, unprepared candy corn straight from the bag.
  • Sometimes cheaper candy melts faster — all brands work.
  • White chocolate chips make a softer fudge; vanilla chips make a firmer one.
  • This fudge ships extremely well for holidays.
  • Store in an airtight container for up to 1 week.
  • I used white chocolate chips