Cookie Recipes

Raspberry Chocolate Butter Cream Bars

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Yield: about 36 bars

Ingredients

Base

  • 4 (1 ounce) squares unsweetened chocolate, cut into pieces
  • 1/2 cup butter
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup all-purpose flour

Filling

  • 1/2 cup seedless raspberry preserves
  • 2 (1 ounce) squares semisweet chocolate, cut into pieces
  • 1 (1 ounce) square unsweetened chocolate, cut into pieces
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 2 eggs
  • 1 cup unsalted butter, regular butter, cut into small pieces, softened

Glaze

  • 1 (1 ounce) square unsweetened chocolate, cut into pieces
  • 1 tablespoon butter

Instructions

  1. Heat oven to 350 degrees F. Grease 13 x 9 inch baking pan.
  2. In a small saucepan over low heat, melt 4 ounces unsweetened chocolate and 1/2 cup butter, stirring constantly; remove from heat.
  3. Cool.
  4. In a large bowl, beat 2 cups sugar, salt, vanilla extract and 4 eggs.
  5. Stir in melted chocolate mixture just until blended.
  6. Lightly spoon flour into measuring cup; level off.
  7. Stir in flour just until blended.
  8. Spread mixture evenly in prepared pan.
  9. Bake at 250 degrees F for 25 to 30 minutes or until set.
  10. Cool.
  11. Spread raspberry preserves over base.
  12. In a small saucepan over low heat, melt 2 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat.
  13. In another small saucepan, bring 1/3 cup sugar and water to a boil, boil 1 minute.
  14. In a large bowl, beat 2 eggs until frothy.
  15. Gradually add sugar and water mixture and beat on highest speed for 5 minutes or until thick and lemon colored.
  16. Gradually add butter, a small piece at a time, beating well after each addition.
  17. Add melted chocolate and beat until smooth.
  18. Spread filling carefully over preserves.
  19. In small saucepan over low heat, melt 1 ounce unsweetened chocolate and 1 tablespoon butter, stirring constantly.
  20. Drizzle over filling.
  21. Refrigerate for 1 hour; cut into bars.
  22. Store in refrigerator.


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