Raspberry Chocolate Butter Cream Bars
Base:
4 (1 oz.) squares unsweetened chocolate, cut into pieces
1/2 C. butter or margarine
2 C. sugar
1/4 t. salt
1 t. vanilla extract
4 eggs
1 C. all-purpose flour
Filling:
1/2 C. seedless raspberry preserves
2 (1 oz.) squares semisweet chocolate, cut into pieces
1 (1 oz.) square unsweetened chocolate, cut into pieces
1/3 C. sugar
1/4 C. water
2 eggs
1 C. unsalted butter, regular butter or margarine, cut into small pieces, softened
Glaze:
1 (1 oz.) square unsweetened chocolate, cut into pieces
1 T. butter or margarine
Preheat oven to 350ºF. Grease 13 x 9-inch baking pan.
In small saucepan over low heat, melt 4 ounces unsweetened chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool.
In large bowl, beat 2 cups sugar, salt, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in prepared pan. Bake at 250 degrees for 25 to 30 minutes or until set. Cool. Spread raspberry preserves over base.
In small saucepan over low heat, melt 2 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat.
In another small saucepan, bring 1/3 cup sugar and water to a boil, boil 1 minute.
In large bowl, beat 2 eggs until frothy. Gradually add sugar and water mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter, a small piece at a time, beating well after each addition. Add melted chocolate and beat until smooth. Spread filling carefully over preserves.
In small saucepan over low heat, melt 1 ounce unsweetened chocolate and 1 tablespoon butter, stirring constantly. Drizzle over filling. Refrigerate 1 hour; cut into bars. Store in refrigerator.
Makes about 36 bars.
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