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    Raspberry Fudge Truffle Bars


    Source of Recipe


    Mai

    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" 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" 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

 

 

 


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