White Chocolate Butterfinger Fudge

12 ounces white chocolate chips
1 container white chocolate almond frosting
1 cup crushed Butterfinger candy bar, divided

Line an 8-inch square pan with foil. extending foil over edges. Lightly butter foil.

Melt chips in large saucepan over very low heat stirring until smooth remove from heat. Stir in frosting and half of the crushed Butterfinger bar. Spread into buttered pan. Sprinkle with remaining crushed Butterfinger bar, pressing slightly into the top of the fudge. Refrigerate for one hour.