Ingredients:
2 cups white chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup crushed Butterfinger candy bars
1/2 cup caramel sauce
1/4 cup crushed graham crackers (optional for garnish)
A pinch of sea salt (optional for garnish)
Directions:
Step 1: Prepare Your Pan
Line an 8×8-inch square pan with parchment paper, leaving enough overhang on the sides for easy lifting later.
Step 2: Melt the Base
In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk.
Stir continuously until the mixture is smooth and creamy, being careful not to overheat.
Step 3: Add Flavors
Remove the saucepan from heat and stir in the vanilla extract.
Add half of the crushed Butterfinger candy bars to the mixture and mix well.
Step 4: Layer the Fudge
Pour half of the fudge mixture into the prepared pan and spread it evenly.
Drizzle half of the caramel sauce over the fudge layer. Use a knife to gently swirl the caramel into the fudge.
Step 5: Repeat and Garnish
Pour the remaining fudge mixture on top and spread it evenly.
Drizzle the remaining caramel sauce and swirl again.
Sprinkle the top with the remaining crushed Butterfinger pieces. If desired, add crushed graham crackers or a pinch of sea salt for garnish.
Step 6: Set and Serve
Refrigerate the pan for at least 3 hours, or until the fudge is fully set.
Once set, lift the fudge out of the pan using the parchment paper overhang.
Cut into squares and serve.