Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Berlin Bars




Source of Recipe


Internet


List of Ingredients




Crust:
1 cup butter (2 cubes)
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp. salt

Filling:
1 cup raspberry jam (seedless if you prefer)
6 egg whites
1 cup granulated sugar
3/4/ tsp. vanilla
1 cup ground almonds
1-1/4 cups semi-sweet chocolate chips, melted

Topping:
2 cups semi-sweet chocolate chips, melted
1 cup butter (2 cubes)
1 cup toasted sliced almonds


Recipe



Crust: Cream 1 cup butter and 1/2 cup sugar until light and fluffy. Stir in flour and salt until dough is firm and evenly combined. Press dough onto bottom of a 15-by-10 inch jellyroll pan. Bake at 325 degrees for 15 to 20 minutes, or until crust is light brown. Cool.

Filling: Spread raspberry jam over cooled crust. Whip egg whites until foamy. Add 1 cup sugar slowly and continue whipping until soft peaks form. Fold in vanilla ground almonds and 1-1/4 cups melted semi-sweet chocolate. Spread evenly over raspberry jam. Bake at 325 degrees for 20 minutes, or until chocolate layer is set. Cool completely.

Topping: Melt 2 cups semi-sweet chocolate in double boiler or microwave. Pour over 1 cup of butter. Stir until butter is melted and mixture is smooth. Spread evenly over baked chocolate bars. Sprinkle with 1 cup toasted sliced almonds. Refrigerate. Cut into bars once chocolate is set.

Makes approximate 5 dozen bars