| 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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