Butter-Fudge Fingers

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READY IN: 2hrs 30mins
YIELD: 16 Bars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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