| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Bars | 1 | Servings | |
INGREDIENTS
| 4 | oz | Unsweetened baking chocolate |
| 1 | c | Butter or margarine |
| 4 | Eggs | |
| 2 | c | Sugar |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 1/2 | c | Butter |
| 4 | c | Powdered sugar |
| 1/4 | c | Cream |
| 1/4 | c | Sherry |
| 1 | c | Chopped walnuts |
| 1 | pk | Chocolate bits; (6 ounces) |
| 3 | tb | Water |
| 4 | tb | Butter |
INSTRUCTIONS
BASE FILLING TOPPING Base: Preheat oven to 325 degrees. Melt chocolate and butter together and let cool. Beat eggs until light and fluffy and gradually add sugar. Add chocolate mixture, flour, salt, and vanilla. Beat 1 minute. Pour into greased and floured 10 x 14 inch pan. Bake 25 - 30 minutes. Cool. Filling: Beat butter and sugar together with mixer, adding cream and sherry gradually. When light and fluffy, add walnuts and mix. Spread on base and chill in refrigerator. Top: Melt chocolate bits with water and butter. Mix. Dribble over filling. Let harden and cut into bars. Makes 4 dozen. May be frozen. Recipe by: The Great Tomato Patch Cookbook Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Feb 26, 1998
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