Yield: 36 Servings
|4 ounces||(4 squares) unsweetened baking chocolate|
|2 \N||Sticks butter (1/2 pound) buttter|
|2 cups||Granulated sugar|
|1 cup||All purpose flour|
|8 tablespoons||(1 stick) butter; softened|
|3½ cup||(1 pound) confectioners sugar|
|1 cup||Pecans;chopped fine|
|3 ounces||Semi sweet chocolate chips|
|2 tablespoons||Butter; softened|
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