Raspberry Toffee

Source: Out of Alaska's Kitchen

1/2 pound vanilla wafers, crushed
1/4 cup nutmeats, chopped
1/4 pound butter
1 cup confectioners' sugar
3 egg yolks (whites reserved)
1 1/2 squares unsweetened chocolate, melted
1 cup fresh or frozen raspberries

Combine crushed vanilla wafers and chopped nuts. Line a square pan with the wafer/nut mixture, reserving 1/2 cup for topping. Cream butter with sugar, egg yolks and melted chocolate. Beat the egg whites until stiff, but not dry. Fold into the chocolate mixture. Stir in the raspberries. Pour into the wafer shell. Sprinkle with crumbs. Chill for 5 to 8 hours.