Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | (4 squares) unsweetened baking chocolate |
| 2 \N | Sticks butter (1/2 pound) buttter |
| 4 \N | Eggs |
| 2 cups | Granulated sugar |
| 1 cup | All purpose flour |
| ½ teaspoon | Salt |
| 1 teaspoon | Vanilla |
| 8 tablespoons | (1 stick) butter; softened |
| 3½ cup | (1 pound) confectioners sugar |
| ¼ cup | Sherry |
| 1 cup | Pecans;chopped fine |
| 3 ounces | Semi sweet chocolate chips |
| 1½ tablespoon | Water |
| 2 tablespoons | Butter; softened |
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@...> on Nov 28, 1997