• Crust:
  • 1 cup butter (2 cubes)
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • Filling:
  • 1 cup raspberry jam (seedless if you prefer)
  • 6 egg whites
  • 1 cup granulated sugar
  • 3/4/ tsp. vanilla
  • 1 cup ground almonds
  • 1-1/4 cups semi-sweet chocolate chips, melted
  • Topping:
  • 2 cups semi-sweet chocolate chips, melted
  • 1 cup butter (2 cubes)
  • 1 cup toasted sliced almonds


Crust: Cream 1 cup butter and 1/2 cup sugar until light and fluffy. Stir in flour and salt until dough is firm and evenly combined. Press dough onto bottom of a 15-by-10 inch jellyroll pan. Bake at 325 degrees for 15 to 20 minutes, or until crust is light brown. Cool.

Filling: Spread raspberry jam over cooled crust. Whip egg whites until foamy. Add 1 cup sugar slowly and continue whipping until soft peaks form. Fold in vanilla ground almonds and 1-1/4 cups melted semi-sweet chocolate. Spread evenly over raspberry jam. Bake at 325 degrees for 20 minutes, or until chocolate layer is set. Cool completely.

Topping: Melt 2 cups semi-sweet chocolate in double boiler or microwave. Pour over 1 cup of butter. Stir until butter is melted and mixture is smooth. Spread evenly over baked chocolate bars. Sprinkle with 1 cup toasted sliced almonds. Refrigerate. Cut into bars once chocolate is set.

Makes approximate 5 dozen bars

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Submitted 6/13/05.
Source: Ron Paul Catering-Portland,Oregon
Submitted By: Veronica Reynolds
Berlin Bars