Butter Fudge Fingers Recipes

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BUTTERY FINGERS



Buttery Fingers image

Provided by Kardea Brown

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 4

3 cups candy corn
1 cup peanut butter
1/2 cup roasted peanuts, finely ground in a food processor
2 cups milk chocolate chips, or chocolate melting wafers

Steps:

  • Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
  • Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
  • Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

BUTTER FINGER BARS



Butter Finger Bars image

This is a dessert bar. I got the recipe from a friend. They are rich..but tasty!

Provided by MSGOODBAKE

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 22m

Yield 16

Number Of Ingredients 6

1 cup brown sugar
½ cup white sugar
1 cup margarine, melted
4 cups rolled oats
2 cups semisweet chocolate chips
¾ cup peanut butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
  • Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.

Nutrition Facts : Calories 407.3 calories, Carbohydrate 44.6 g, Fat 24.9 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 7.2 g, Sodium 193 mg, Sugar 27.9 g

BUTTER FUDGE FINGERS



Butter Fudge Fingers image

These scrumptious brownies get dressed up with a delicious browned butter frosting. The combination is delightfully different and assures they vanish fast around the house or at a party. -Peggy Mangus, Worland, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5 dozen.

Number Of Ingredients 16

2/3 cup butter, cubed
4 ounces unsweetened chocolate
4 eggs
1 teaspoon salt
2 cups sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans
BROWNED BUTTER FROSTING:
1/2 cup butter, cubed
4 cups confectioners' sugar
1/3 cup heavy whipping cream
2 teaspoons vanilla extract
GLAZE:
1 ounce unsweetened chocolate
1 tablespoon butter

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.

Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTER-FUDGE FINGERS



Butter-Fudge Fingers image

This recipe comes from the Hilton Head Island community cookbook. It was submitted by novelist John Jakes who family has been making it since the 1950's. Prep time includes the time for chocolate to set.

Provided by Luby Luby Luby

Categories     Dessert

Time 2h30m

Yield 16 Bars

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
2 ounces unsweetened chocolate squares, melted
1 cup sugar
2 large eggs
1/2 cup chopped pecans, toasted
1/4 cup butter, melted
2 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 tablespoon vanilla extract
1 ounce semisweet chocolate, melted
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 262, Fat 14.1, SaturatedFat 7.3, Cholesterol 48.7, Sodium 147.8, Carbohydrate 34.2, Fiber 1.4, Sugar 27.5, Protein 2.5

BUTTER FUDGE



Butter Fudge image

This fudge recipe falls into the creme, penuche, "blond" category of fudge & was one of my Grandma's fudge recipes. For some reason, she called it "Queen's Fudge" but I've never been able to track down any reference on-line. Grandma used to make this when my Mom was a child & then Mom used to make it ONLY during holidays because it was so incredibly rich, sweet & scrumptious! Over the years, it became harder for her to beat the fudge so the occasions we got fudge became more rare. In 1995, she finally turned loose of the recipe & mailed it to me. Well, the letter (I still have) has become aged, torn, spattered & rather than lose it, I'm putting it out here for all of us to enjoy.

Provided by susanmelliot_9363481

Categories     Candy

Time 1h

Yield 64 1 inch pieces

Number Of Ingredients 6

4 ounces butter
3 cups granulated sugar
7 ounces evaporated milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup optional nuts, chopped

Steps:

  • SUPPLIES & UTENSILS:.
  • 8x8 pan.
  • aluminum foil.
  • measuring cups & spoons.
  • medium to large saucepan.
  • candy thermometer.
  • electric mixer with paddle attachment, hand-held mixer or wooden spoon.
  • scraper.
  • airtight container.
  • COOKING DIRECTIONS:.
  • I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
  • Line the pan with aluminum foil.
  • Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
  • The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
  • Add sugar, milk & corn syrup to the butter.
  • Stir until sugar is dissolved.
  • Using the candy thermometer, cook to 235 degrees (soft ball).
  • Cool to room temperature, about 45 minutes.
  • Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
  • Add the vanilla.
  • Add the nuts (if using).
  • Scrape the fudge into the lined pan & smooth the top evenly.
  • Let the fudge set firm, either at room temperature or in the refrigerator.
  • When the fudge is set, cut it into small 1 inch squares.
  • Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.

EASY BUTTER FINGERS CANDY



Easy Butter Fingers Candy image

Sometimes I am embarrassed to tell people how easy this delicious candy is to make. It tastes very much like a famous crunchy peanut candy bar, and can be made in about 10 minutes (total time)! I like to buy a lot candy corn right after Halloween when it is on sale so it can be a very inexpensive candy to make. Sometimes I drizzle some melted milk chocolate on top of the semisweet chocolate after it's cooled just for decoration.

Provided by Kelli Stovall

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 45m

Yield 24

Number Of Ingredients 4

1 pound candy corn
1 (18 ounce) jar crunchy peanut butter
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable shortening, or more if needed

Steps:

  • Line a 9x13-inch pan with parchment paper.
  • Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
  • Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
  • Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 27.3 g, Fat 14.7 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 120.4 mg, Sugar 22.7 g

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