Butterfinger Fudge

1. Lightly spray a glass or metal 8″x8″ baking dish with baking spray and line the bottom and two sides with parchment paper. I did this by cutting a very long piece of parchment and pressing it onto the bottom and up the two sides. Allow a few inches to hang over the sides, as these will be your handles for lifting the finished fudge. Set aside.

2. In a medium non-reactive sauce pot or Dutch oven over low heat, stir together the candy corn and sweetened condensed milk. Stir frequently, until candy corn is completely melted, making sure not to boil or simmer mixture. Make sure to stir so that nothing sticks to the bottom. This might take a little while.

3. Once the candy corn is completely melted, add the peanut butter chips and coconut oil and stir continuously until peanut butter chips are melted. This will go a lot faster.

4. When peanut butter chips are melted, turn heat off and add the white chocolate chips. Stir again until completely combined and melted.

5. Carefully pour mixture into your prepared baking dish and smooth the surface. Tap dish on the counter a few times to release any air bubbles that may have collected.

6. Allow fudge to cool on the counter for 15-20 minutes and then place dish in the refrigerator to cool completely. This will take a few hours. Your fudge will also firm up significantly!

7. Once completely cool, remove dish from fridge and carefully pull the fudge out of the pan using the parchment paper handles. Place fudge upside down on a cutting board and remove the parchment paper.

8. With a very large knife, cut fudge into whatever sized squares you desire! I suggest cutting the squares on the small side, as the fudge is rich. I cut mine into 3/4-1″ squares and got over 100 pieces! This was more than enough for Bill and I to gorge on and pack up and gift away to loved ones!

Notes:
1. Optional: You can easily melt some semi-sweet chocolate and dip a side of of each fudge square in it, or drizzle chocolate over top. This will really make it Butterfinger-like. I did that last year and thought the chocolate was a bit much for my liking. So this year, I opted to leave them naked. Super duper yummy!
2. Fudge will store for 5 days at room temperature in an airtight container. For longer storage, place the airtight container in the fridge. Allow pieces to come to room temperature before eating.
3. Makes about a hundred 1″x1″ squares.
4. Recipe adapted from my other Butterfinger Fudge recipe that I slightly adapted from crazyforcrust.com.