8 ounces cream cheese, room temperature
1 c butter, room temperature
5 1/2 c powdered sugar
2 1/2 c dry milk
10 ounces Butterfinger bites, finely crushed
2 t vanilla
In a bowl mix all ingredients together, until thoroughly combined. Press into a buttered 13×9 inch pan.
Top with a finely crushed regular size Butterfinger candy bar.
Refrigerate until firm, cut into squares.
If desired melt 16 ounces chocolate Candiquik OR melt 16 ounces chocolate chips and 1 T shortening together and dip the bottom half of the fudge squares into it; set on wax paper to set.
Store in refrigerator.
