 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 75 |
|
Unless you count mmm. . Ingredients:
3/4 cup butter, cubed |
3 ounces unsweetened chocolate, chopped |
3 eggs |
1-1/2 cups sugar |
1-1/2 teaspoons vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup apricot preserves |
2 ounces semisweet chocolate, chopped |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease and flour the paper; set aside. In a microwave, melt butter and unsweetened chocolate; stir until smooth. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour.
2. Transfer to prepared pan. Bake at 325° for 15-20 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a microwave, heat jam until melted. Cut cake into four 7-1/2-in. x 5-in. rectangles. Spread half of the preserves over two rectangles. Top each with remaining cake and spread with remaining preserves. Cut into bars.
4. In a microwave, melt semisweet chocolate; stir until smooth. Drizzle over bars. Let stand until set. Store in an airtight container in the refrigerator. Yield: 6-1/4 dozen.
|
|