Line a 9x9 inch square dish pan* with parchment paper and spray with nonstick cooking spray.

In a medium saucepan (nonstick works the best) over medium heat, stir the candy corn and peanut butter together for 3-4 minutes until candy corn begins to melt and break up.

Add the sweetened condensed milk and stir over medium heat for another 3-4 minutes, allowing everything to slowly melt together.

Add the white chocolate and butterscotch chips and stir over low heat for 6-7 minutes until mixture is totally smooth with no lumps remaining.

Pour mixture into parchment-lined pan, then chill until cooled and hardened.

Once cooled, remove fudge from pan onto cutting board and cut into 1-inch cubes. Dip fudge cubes into chocolate and sprinkle with chopped Butterfinger crumbs.