Raspberry Truffle Squares

recipe from King Arthur Flour


Base
2 cups (4 sticks, 16 ounces) unsalted butter
2 3/4 cups sugar
6 ounces bittersweet or semisweet chocolate, chopped
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon raspberry flavor
4 large eggs
1 1/2 cups All-Purpose Flour (sifted)

1/2 cup raspberry jam

To make the base
Preheat the oven to 400 F.
 
Melt the sugar and butter together in a saucepan or microwave safe bowl. Cool to lukewarm.
 
Add the chocolate, stirring until totally melted, then stir in the salt, vanilla, and raspberry flavor.
 
Whisk in the eggs, then the flour.
 
Pour the batter into an ungreased 9" x 13" pan, shaking it to level the batter.
 
Bake the bars for 30 minutes. The bars in the middle of the pan might feel soft and undercooked, but they should be pulling away from the edges of the pan. Remove the pan from the oven.
 
Heat the jam slightly, then spread it evenly over the warm bars. Cool for 30 minutes. 

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Topping
4 ounces chopped semisweet or bittersweet chocolate (about 2/3 cup)
4 ounces heavy cream

To make the topping

Melt the chocolate and cream together, stirring until smooth. Spread over the squares. Allow to cool for several hours, or overnight.
 
Cut into small squares (about 1 1/4" x 1 1/4").
 
The squares will keep, well wrapped and refrigerated or frozen, for several weeks. Allow to warm to room temperature before serving.