Berlin Bars Recipe

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