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Raspberry Chocolate Butter Cream Bars




Source of Recipe


Linda's Busy Kitchen


List of Ingredients




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


Recipe



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.