Best Butter Fudge Fingers Recipes

BUTTER FUDGE FINGERS

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. , In a large bowl, beat eggs and salt until foamy. Gradually add sugar until well blended. Stir in chocolate mixture. Combine flour and baking powder; gradually add to batter. Stir in pecans. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, cream and vanilla until smooth. Frost bars., For glaze, in a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. Drizzle over bars.

BUTTER-FUDGE FINGERS

Steps:

• Chocolate Layer: Heat oven to 350 degrees.
• Line an 8 inch baking pan with foil.
• Grease foil.
• Whisk together flour, baking powder and salt in a medium bowl.
• Set both aside.
• Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
• Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
• Reduce speed to low; beat in flour mixture just until combined.
• Fold in pecans.
• Pour batter into prepared pan.
• Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
• Cool completely on wire rack.
• Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
• Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
• Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth.
• Cool slightly and transfer to a heavy duty plastic storage bag.
• Lift chocolate layer out of pan.
• Peel off foil.
• Transfer to a flat surface lined with waxed paper.
• Spread buttercream evenly over top of cookie.
• Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
• Let stand until chocolate is set, 30 to 60 minutes.
• Cut into 3 1/2 x 1 inch bars.

BUTTER FUDGE FINGERS

Steps:

• 1. Heat oven to 350° Melt chocolate and butter together. Beat in sugar and eggs. Sift dry ingredients together and stir in. Add nuts. Spread in greased 8" square pan. Bake 30 - 35 minutes until top has a dull crust Cool slightly. Make topping
• 2. Brown 1/4 cup butter over medium heat. Blend in powdered sugar, cream, and vanilla. Spread over brownies.
• 3. Melt 1 oz. chocolate and 1 tablespoon butter. Spread in a thin coating over icing. Makes 32 fingers.

BUTTER FUDGE FINGERS

Steps:

• Melt butter and chocolate together, cool for 10 min.
• In bowl beat eggs and salt until foamy, gradually add sugar, mix well
• Stir in chocolate mixture
• Combine flour and baking powder and gradually add in chocolate mixture
• Pour into greased 9 x 13 pan
• Bake at 350 for 20-25 minutes
• HowToSection Browned Butter Frosting Array
• HowToSection Drizzle Array