Dessert / Cookies: Raspberry Truffle Squares

From Shelly Carey
Note: These are very rich, but so good!

Ingredients
2 cups (four sticks) unsalted butter
2 ¾ cups sugar
6 oz semi-sweet (or bittersweet) chocolate, chopped
1 teaspoon salt (if you use salted butter, reduce salt to ½ tsp)
2 teaspoons vanilla
1 teaspoon raspberry extract or flavoring, (if you can find this. If not, omit).
4 large eggs
1 ½ cups all-purpose flour

Topping

½ cup raspberry jam
4 oz chopped semisweet (or bittersweet) chocolate, chopped
4 oz heavy cream

Directions
Preheat oven to 400 degrees. Melt the sugar and butter together in a saucepan or in the microwave. Cool to lukewarm. Add the chocolate, stirring until totally melted. Stir in salt, vanilla and raspberry flavor.

Whisk in the eggs, then flour. Pour the batter into an ungreased 9 x 13-inch pan, shaking it to level the batter. Bake the bars for 30 minutes. The bars I the middle of the pan might feel soft and undercooked, but they should be pulling away from the edges of the pan. Remove from the oven. Heat the jam slightly, then spread it evenly over the warm bars. Cool for 30 minutes.

Melt the chocolate and ream together, stirring until smooth. Spread over the squares. Allow to cool for several hours, or overnight. Cut into small squares (about 1 ¼ by 1 ¼ inches).

The squares will keep, well wrapped and refrigerated or frozen, for several weeks. Allow to warm to room temperature before serving.

Preheat oven to 350 degrees. Combine the cake mix, one egg and butter together and mix well. Pat into a lightly greased glass 13 x 9-inch baking pan. Sprinkle pecans over the cake mix layer.

Beat 2 eggs, powdered sugar, cream cheese and vanilla. Pour oven cake mix in glass dish. Bake at 350 for 40 minutes, or until light brown. You do want the center to be a little gooey, so do not over bake. Cool and cut into small squares. Makes 80 squares.