Raspberry Fudge Truffle Bars

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)
1 teaspoon raspberry flavoring (optional)

Topping:
1 teaspoon vegetable shortening
1/4 cup semisweet chocolate chips

Heat oven to 350 degrees F. 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.

Yields about 64.