Butterfinger Reese’s Fudge

You can never have too many hor d'oeuvre recipes, so give Butterfinger Reese’s Fudge a try. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 152 calories. This recipe serves 36. For 23 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 493 people were impressed by this recipe. From preparation to the plate, this recipe takes about 15 minutes. Head to the store and pick up white chocolate chips, vanilla frosting, reese's pieces, and a few other things to make it today. It is brought to you by Inside BruCrew Life. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is improvable. Similar recipes are Reese’s Pieces Butterfinger Cookies, Butterfinger Fudge, and Butterfinger Fudge.

Servings: 36

Preparation duration: 15 minutes

 

Ingredients:

1 cup Butterfinger baking bits, divided

2 Tablespoons butter

1 cup mini Reese's Pieces, divided

1 - 16 ounce container vanilla frosting

2 cups white chocolate chips

Equipment:

sauce pan

microwave

aluminum foil

frying pan

Cooking instruction summary:

Place the white chocolate chips and butter in a saucepan over low to medium heat. Stir until melted and creamy.Remove the metal liner from the frosting. Place in the microwave for 30 seconds. Stir. Pour into the melted chip mixture. Continue stirring until creamy.Let cool 5-10 minutes, stirring occasionally.Add 3/4 cup Butterfinger pieces and 3/4 cup Reese's Pieces and stir quickly. Pour into a foil lined 8x8 pan. Sprinkle the remaining candy on the top of the fudge and press in gently. Let cool completely.Cut into 36 pieces. Store in a sealed container.

 

Step by step:


1. Place the white chocolate chips and butter in a saucepan over low to medium heat. Stir until melted and creamy.

2. Remove the metal liner from the frosting.

3. Place in the microwave for 30 seconds. Stir.

4. Pour into the melted chip mixture. Continue stirring until creamy.

5. Let cool 5-10 minutes, stirring occasionally.

6. Add 3/4 cup Butterfinger pieces and 3/4 cup Reese's Pieces and stir quickly.

7. Pour into a foil lined 8x8 pan. Sprinkle the remaining candy on the top of the fudge and press in gently.

8. Let cool completely.

9. Cut into 36 pieces. Store in a sealed container.


Nutrition Information:

Quickview
152k Calories
1g Protein
7g Total Fat
19g Carbs
0% Health Score
Limit These
Calories
152k
8%

Fat
7g
12%

  Saturated Fat
3g
23%

Carbohydrates
19g
7%

  Sugar
17g
19%

Cholesterol
3mg
1%

Sodium
90mg
4%

Get Enough Of These
Protein
1g
3%

Vitamin B2
0.09mg
5%

Phosphorus
50mg
5%

Manganese
0.07mg
3%

Calcium
30mg
3%

Vitamin K
3µg
3%

Vitamin B3
0.57mg
3%

Vitamin E
0.36mg
2%

Vitamin B1
0.04mg
2%

Folate
8µg
2%

Magnesium
6mg
2%

Potassium
57mg
2%

Copper
0.03mg
2%

Vitamin B5
0.13mg
1%

Vitamin B12
0.08µg
1%

Zinc
0.16mg
1%

Selenium
0.76µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Dark Chocolate Truffles
S’mores Ice Cream Sandwiches and a Huge #Giveaway #IceCreamWeek
Healthy Gluten Free Quinoa Muffins
Grilled Taco and Lime Chicken for Tacos
Chocolate Cookie Ice Cream Sandwiches
Sausage and Pepper Sandwiches
Hawaiian Stone Sour
Chipotle Cheese Fondue with Homemade Pretzels
Chicken Caprese Pasta Salad
Brown Sugar Pecan Coffee Cake with Chai Spices
Food Trivia

Cadbury’s Cream Eggs first went on sale in 1971.

Food Joke

Fred! What did I say I'd do if I found you with your fingers in the butter again? That's funny, Mom. I can't remember either.

Popular Recipes
Pumpkin French Toast

Cooking Classy

Shrimp and Lemongrass Soup

Foodista

Classic New England Crab Cakes

Foodista

Easy Stuffed Mushrooms

Recipe Girl

Healthy White Bean Pesto Dip

My Whole Food Life