| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 36 | Servings | ||
INGREDIENTS
| 4 | oz | (4 squares) unsweetened baking chocolate |
| 2 | Sticks butter (1/2 pound) buttter | |
| 4 | Eggs | |
| 2 | c | Granulated sugar |
| 1 | c | All purpose flour |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 8 | tb | (1 stick) butter; softened |
| 3 1/2 | c | (1 pound) confectioners sugar |
| 1/4 | c | Sherry |
| 1 | c | Pecans;chopped fine |
| 3 | oz | Semi sweet chocolate chips |
| 1 1/2 | tb | Water |
| 2 | tb | Butter; softened |
INSTRUCTIONS
FIRST LAYER ND LAYER RD LAYER Makes about 3 dozen bars 2 inch diameter Preheat oven 325 degrees: To prepare first layer Grease a 14 x 10 inch glass baking dish, dust with flour, and invert to shake out any excess. In a double boiler melt the chocolate, butter over hot water. Cool. In a large bowl, beat the eggs and gradually add the sugar. Stir in the chocolate mixture, flour salt, and vanilla. Beat for 1 minute. Pour into the prepared dish. Bake 25 mins, then let cool in the dish. To prepare 2nd layer: Combine the butter, sugar and sherry. Stir until smooth; fold in the nuts. Spread over the first layer. Chill. To prepare 3rd layer: In a double boiler melt the chocolate with water and butter. Stir to combine. Drizzle over the layers. Freeze. Before serving, slice into 2 inch bars. Posted to recipelu-digest Volume 01 Number 322 by "janet toomey" <lovefd@hotmail.com> on Nov 28, 1997
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