Raspberry Fudge Truffle Bars
Bottom Layer:
1/2 cup butter or margarine
1 1/3 cups semisweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 teaspoon instant coffee crystals, dissolved in: 1 teaspoon boiling
water
1/2 teaspoon baking powder
3/4 cup all-purpose flour
Filling:
1 cup (6 ounce) semisweet chocolate chips
1 package (8 ounce) cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry jam (1/3 cup of seeded jam forced
through a strainer equals 1/3 cup seedless)
Optional: 1 teaspoon raspberry flavoring
Topping:
1 teaspoon vegetable shortening
1/4 cup semisweet chocolate chips
Preheat oven to 350�. Grease a 9-inch square pan.
BOTTOM LAYER:
Melt butter and chocolate chips in a heavy pan over low heat, or
microwave on medium low. Microwave 1 minute and stir. Then, 1 more
minute and stir. Then, every 30 seconds until melted. Cool slightly.
Beat eggs and brown sugar with electric mixer until well blended and
smooth, about 1 minute. Dissolve coffee crystals in hot water before
combining with egg mixture. Add melted chocolate chips and mix well.
Stir baking powder and flour together before adding. Spread evenly
in a greased 9-inch square baking pan. Bake for 30 to 35 minutes or
until bars test done. Cool.
FILLING:
Melt chocolate chips and cool. Beat cream cheese until fluffy and
add confectioners' sugar, jam and flavoring. Stir in melted
chocolate and spread over the cooled bars.
TOPPING:
Melt shortening and chocolate chips together and drizzle over the
filling. To drizzle, put melted mixture in a small plastic bag. Snip
a tiny bit off of one corner and squeeze out chocolate to drizzle.
Yield: About 64 bars
Refrigerate before cutting. Store in the refrigerator |