Butter Fingers
Indulge in the melt-in-your-mouth magic of homemade Butter Fingers—an irresistible treat that combines buttery shortbread with a luscious milk chocolate coating. Crafted with simple pantry staples like unsalted butter, all-purpose flour, and a touch of vanilla extract, these finger-sized bars are baked to golden perfection, delivering a rich and crumbly texture. A quick dip in melted milk chocolate adds a luxurious layer to every bite, making these sweet bars perfect for afternoon tea, holiday trays, or gifting. Ready in just 40 minutes, including prep and bake time, these easy-to-make delights are a crowd-pleaser with their mix of classic flavors and elegant presentation. Whether you're craving a refined snack or an impressive dessert, Butter Fingers are the perfect choice to share—or savor solo!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 256 grams All-purpose flour
- 0.25 teaspoons Salt
- 200 grams Milk chocolate chips
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy using a hand mixer or stand mixer on medium speed.
Mix in the vanilla extract and continue to beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter and sugar mixture, mixing on low speed. The dough will be crumbly but should come together when pressed.
Transfer the dough onto a lightly floured surface and shape it into a rectangular block about 1.5 cm thick.
Using a sharp knife, cut the dough into finger-sized bars, approximately 2.5 cm wide and 7 cm long. Carefully place the bars onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Remove the tray and allow the bars to cool completely on a wire rack.
While the shortbread bars cool, melt the milk chocolate chips and vegetable oil together in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth.
Dip each cooled shortbread bar halfway into the melted chocolate, allowing excess chocolate to drip off. Place them back on the parchment-lined baking sheet to set.
Once the chocolate has hardened, serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 402.6 g | 146% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 194.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
