---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Raspberry Buttercreams
  Categories: Cookies
       Yield: 36 servings
  
            -- ===bottom layer===
       4 oz Unsweetened baking c
            -hocolate -- cut into pieces
     1/2 c  Butter
       2 c  Sugar
       1 ts Vanilla
       4    Eggs
       1 c  Flour
            -- ===filling===
     1/2 c  Raspberry preserves;
            -seedless
       2 oz Semisweet chocolate; cut
            -into pieces
       1 oz Unsweetened baking c
            -hocolate -- cut into pieces
     1/3 c  Sugar
     1/4 c  Water
       2    Eggs
       1 c  Butter; softened
            -- ===glaze===
       1 oz Unsweetened baking chocolate
       1 tb Butter
  
   Preheat oven to 350 degrees. Grease 9 x13 pan.
    Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and
   1/2
   cup butter, stirring constantly; remove from heat. Cool.  In a large bowl,
   beat
   2 cups sugar, vanilla and 4 eggs.  Stir in melted chocolate mixture just
   until
   blended.  Lightly spoon flour into measuring cup; level off.  Stir in
   flour
   just until blended.  Spread mixture evenly in pan.  Bake 25-30 minutes or
   until
   set.  Cool.
   Spread raspberry preserves over base.
   
   Filling:  In a small saucepan over low heat, melt 2 oz semisweet chocolate
   and
   1 oz. unsweetened chocolate, stirring constantly.  Remove from heat.  In
   another small saucepan, bring 1/3 cup sugar and water to a boil.  Boil 1
   minute.  In a large bowl, beat 2 eggs until frothy.  Gradually add sugar
   water
   mixture and beat on highest speed for 5 minutes or until thick and lemon
   colored.  Gradually add butter a small piece at a time.  Beat well after
   each
   addition.  Add melted chocolate and beat until smooth.  Spread over
   preserves.
   
   Glaze: In a small saucepan over low heat, melt chocolate and butter,
   stirring
   constantly.  Drizzle over filling.
   
   Refrigerate 1 hour.  Cut into bars.
  
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