Frosted Fingers Recipes

AIR FRYER CORNFLAKE CHICKEN FINGERS

Steps:

• Preheat the air fryer to 375 degrees F (190 degrees C).
• Season chicken tenders with poultry seasoning, salt, and black pepper. Dip in egg and then coat with crushed cornflakes. Place in the air fryer basket and spray with avocado oil.
• Air fry for 7 to 8 minutes. Flip chicken tenders, spray with avocado oil again, and air fry for an additional 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FROSTED PEANUT BUTTER FINGERS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 cup peanut butter, egg and vanilla. Combine oats, flour, baking soda and salt; gradually add to creamed mixture, beating well after each addition. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 13-17 minutes or until golden brown. Cool slightly on a wire rack, about 12 minutes. Spread with remaining peanut butter. Cool completely. , In a large bowl, beat the butter, confectioners' sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Spread over peanut butter. Cut into bars.

FROSTED FINGERS

Steps:

• CRUST:.
• For the crust, mix together the butter, flour, and brown sugar.
• Pat mixture into a 7 x 11 inch pan.
• Bake at 350 degrees about 15 minutes or until slightly brown.
• FILLING:.
• For the filling, beat the eggs well.
• Add the brown sugar, flour, baking powder, salt, chopped nuts, and vanilla.
• Beat this mixture well and pour over baked layer.
• Bake again at 350 degrees for 25 to 30 minutes.
• This will be a bit puffy on top when it's done, but it settles down.
• Cool before frosting.
• FROSTING:.
• For the frosting, mix the powdered sugar, softened butter,orange juice, and lemon juice together well.
• Spread frosting.
• Cut into bars or fingers or slices when frosting hardens.

FROSTED PEANUT BUTTER FINGERS

Steps:

• In a mixing bowl, cream butter and sugars. Add 1 cup peanut butter, egg and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread into a greased 15 x 10 x 1 inch baking pan.
• Bake at 350 degrees for 13-17 minutes or until golden brown. Cool slightly on a wire rack, about 12 minutes. Spread with remaining peanut butter. Cool completely.
• In a mixing bowl, combine the butter, confectioner's suagr, cocoa, vanilla and enough milk to achieve spreading consisitnecy. Spoon over peanut butter layer, then spread. Cut into bars.