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Category: Candy
Prep Time: Cook Time: Total Time:
2/3 cup butter, no substitutes
4 (1 oz) squared unsweetened chocolate
4 eggs
1 tsp salt
2 cups sugar
1 1/2 cups flour
1 tsp baking powder
1 cup chopped pecans
Browned Butter Frosting
1/2 cup butter, no substitute
1/3 cup whipping cream
2 tsp vanilla extract
4 cups powdered sugar
Glaze
1 (1 oz) square unsweetened chocolate
1 tbsp butter
Melt butter and chocolate. Cool for 10 minutes. In a mixing bowl, beat eggs and salt until foamy. Gradually add sugar; mix well. Stir in chcoolate mixture. Combine dry ingredients and gradually add to the chocolate mixture. Stir in pecans. Pour into a jelly-roll pan and bake at 350 for 20-25 minutes. Cool.
Frosting: Heat butter in a saucepan until golden brown. Remove from heat and add cream and vanilla. Beat in sugar until thick. Frost bars.
Glaze: Melt chocolate and butter; cool slighly and drizzle over bars.
Allow the glaze the set before cutting into pieces.
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BUTTER FUDGE FINGERS
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Category: Candy
Prep Time: Cook Time: Total Time:
2/3 cup butter, no substitutes
4 (1 oz) squared unsweetened chocolate
4 eggs
1 tsp salt
2 cups sugar
1 1/2 cups flour
1 tsp baking powder
1 cup chopped pecans
Browned Butter Frosting
1/2 cup butter, no substitute
1/3 cup whipping cream
2 tsp vanilla extract
4 cups powdered sugar
Glaze
1 (1 oz) square unsweetened chocolate
1 tbsp butter
Melt butter and chocolate. Cool for 10 minutes. In a mixing bowl, beat eggs and salt until foamy. Gradually add sugar; mix well. Stir in chcoolate mixture. Combine dry ingredients and gradually add to the chocolate mixture. Stir in pecans. Pour into a jelly-roll pan and bake at 350 for 20-25 minutes. Cool.
Frosting: Heat butter in a saucepan until golden brown. Remove from heat and add cream and vanilla. Beat in sugar until thick. Frost bars.
Glaze: Melt chocolate and butter; cool slighly and drizzle over bars.
Allow the glaze the set before cutting into pieces.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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