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.

NO-BAKE BUTTERFINGER FUDGE

Steps:

• Bring cream cheese and butter to room temperature.
• Add first 6 ingredients to a large bowl and mix with hands until thoroughly combined.
• Press into buttered 9x13 inch pan.
• Top with additional Butterfinger candy bar.
• Refrigerate until firm. Cut into squares. Melt chocolate Candiquik and dip fudge squares into it; set on wax paper to harden.
• Store in refrigerator.

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Steps:

• Select your favorite recipe.
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BUTTERFINGER FUDGE RECIPE

Steps:

• Line an 8x8-inch baking pan with a piece of parchment paper. Cut the parchment paper a few inches too long on all sides so you can easily lift the fudge out of the pan once it hardens. Set the prepared pan to the side.
• In a large saucepan set over medium, heat the sugar, butter, and evaporated milk, stirring until it melts together. Continue to stir the mixture until it begins to boil. It will begin to become foamy and bubbly.
• Continue stirring the fudge for an additional minute. Once done, remove it from the heat and stir in the peanut butter chips, chocolate chips, and marshmallow creme. Continue stirring the mixture until the chips have completely melted and mixed in with the marshmallow creme, about 1-2 minutes.
• Once combined, stir in the vanilla. The mixture will begin to harden as it cools so before it begins to set, quickly stir in the butterfinger candy bar pieces.
• Pour the fudge into the prepared pan and spread evenly with a rubber spatula. Sprinkle the top of the fudge with the remaining crushed Butterfinger candy bar (optional), and very gently press it into the top of the fudge.
• Cover the pan with plastic wrap and let the fudge cool in the refrigerator for a few hours, until the fudge is completely cooled and has set. Cut into 1-inch squares and serve.

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.