Recipes from Germany and Austria :: German and Austrian Desserts
3/4 c. butter or butter-replacement
3 (1 ounce) square or rectangles unsweetened chocolate
1 1/2 (one and one-half) c. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 1/4 (one and one-fourth) c. flour
3/4 c. raspberry preserves
1 c. semisweet chocolate chips
In a heavy saucepan melt butter or butter-replacement and unsweetened chocolate over low heat. Remove from heat; stir in sugar. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract. Add flour; mix well. Spread in a greased 15 x 10 x 1-in. baking pan. Bake at 325 degrees fahrenheit for 15 to 20 mins. or until done. Cool.
Spread the preserves over the top of cookies in baking pan. Cut in half lengthwise, then crosswise to make four rectangles. Loosen edges; remove from pan. Stack two rectangles, preserves side up. Trim off edges, if necessary. Cut into 2 x 1-in. bars and place on a wire rack covered with wax paper. Repeat with remaining stacked rectangles. In a small heavy saucepan melt semisweet chocolate chips over low heat. Drizzle some chocolate over the top of each bar. Chill to harden chocolate.
Makes 40.
