10 ounces chopped semi-sweet chocolate (or milk chocolate if you don’t like dark chocolate)
1 tablespoon butter
1 cup heavy cream
2 1/4 cups chopped Butterfinger (about 12 ounce’s worth)

Put chocolate and butter in a 9×9 pan.

Heat cream to boiling (really boiling, not just simmering) and pour it over the chocolate. Wait one minute and stir until the chocolate is melted and the whole mixture is fully combined. Stir in chopped Butterfinger and refrigerate until solidified, about two hours.