Ingredients: |
Ingredients: Base:
4 oz. Baking Chocolate 4 eggs
1 cup butter 1/2 tsp salt
2 cups sugar 1 tsp vanilla
1 cup sifted flour
Melt choc. and butter over hot water ( or I use microwave, just don't overdo it, melt a little and stir and see if it needs another zap,use medium setting if you have it). Cool slightly. Set aside. Beat eggs until light, gradually beat in sugar. Then add remaining ingredients and choc. mixture. Pour into greased and floured 10 X 14 pan. Bake at 350 for 15-17 min. (you do not want to cook until it turns dry. Toothpick should come out looking moist but not drippy) Cool this layer.
Filling:
1/4 cup sherry 1/2 cup butter 4 cups powdered sugar
1/4 cup half and half 1 cup chopped pecans
Cream the butter with electric mixer. Beat together butter and sugar(add sugar gradually) and then also gradually add half and half and sherry(Alternate between the sherry and cream) using low setting and do not over beat when adding the sherry and cream. Mixture should be light and fluffy. Add nuts and spread over cooled base. Then chill.
Topping:
1 6oz. pkg. semi-sweet chocolate chips
2 tablespoons water
3 tablespoons butter
Melt chocolate pieces with water and butter in microwave. Mix well. Dribble over filling (Actually, I smear the chocolate to completely cover). Chill until firm. Cut in 1/2" X 1 1/2" bars or whatever size you want. I score them first, then go back and cut through. You will need to use warm knife and wipe the blade often to avoid making them messy. Keep refrigerated until serving. On a hot day when serving outside, only put out a few at a time as the filling and topping will melt. Might be best to put them out in frozen state, they can be eaten frozen because they do not really get too hard in freezer. Can be stored in freezer for months or fridge for weeks.
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This recipe for Genie's Sherry Cream Bars is from