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Raspberry Fudge Truffle Bars

Source of Recipe

Recipe courtesy of The Dartmouth House


Recipe Introduction

Yield: About 64

List of Ingredients

Bottom Layer:

1/2 cup butter or margarine
1 1/3 cups semisweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 teaspoon instant coffee crystals, dissolved in:
1 teaspoon boiling water
1/2 teaspoon baking powder
3/4 cup all-purpose flour

Filling:

1 cup (6 ounce) semisweet chocolate chips
1 package (8 ounce) cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry jam (1/3 cup of seeded jam forced through a strainer equals 1/3 cup seedless)
Optional: 1 teaspoon raspberry flavoring

Topping:

1 teaspoon vegetable shortening
1/4 cup semisweet chocolate chips


Recipe

Preheat oven to 350º. Grease a 9-inch square pan.

Bottom Layer:
Melt butter and chocolate chips in a heavy pan over low heat, or microwave on medium low. Microwave 1 minute and stir. Then, 1 more minute and stir. Then, every 30 seconds until melted. Cool slightly. Beat eggs and brown sugar with electric mixer until well blended and smooth, about 1 minute. Dissolve coffee crystals in hot water before combining with egg mixture. Add melted chocolate chips and mix well.Stir baking powder and flour together before adding. Spread evenly in a greased 9-inch square baking pan. Bake for 30 to 35 minutes or until bars test done. Cool.

Filling:
Melt chocolate chips and cool. Beat cream cheese until fluffy and add confectioners' sugar, jam and flavoring. Stir in melted chocolate and spread over the cooled bars.

Topping:
Melt shortening and chocolate chips together and drizzle over the filling. To drizzle, put melted mixture in a small plastic bag. Snip a tiny bit off of one corner and squeeze out chocolate to drizzle.

Refrigerate before cutting. Store in the refrigerator.