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Butter Fudge Fingers Jan Peterson

2/3 cup butter (no substitute)

4 squares (1 oz.) unsweetened chocolate

4 eggs 1 tsp. salt

2 cups sugar 1 cups flour

1 tsp. baking powder 1 cup chopped pecans

 

Browned Butter Frosting

cup butter (no substitutes) 1/3 cup whipping cream

2 tsp. vanilla 4 cups powdered sugar

 

Glaze

1 oz. square unsweetened chocolate 1 Tbsp. butter (no substitutes)

 

In a microwave or double boiler, melt butter and chocolate; cool for 10 min. In a mixing bowl, beat eggs and salt until foamy. Gradually add sugar, mix well. Stir in chocolate mixture. Stir in pecans. Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 350 for 25 min. or until a toothpick inserted near the center comes out clean. Cool. For frosting, heat butter in saucepan over medium heat until golden brown. Remove from heat, add cream and vanilla. Beat in sugar until smooth and thick. Frost bars. For glaze, microwave or double boiler; cool slightly. Drizzle over bars.