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Vary the flavor of these extra-dreamy bars by choosing a different liqueur each time you make them. Chocolate and Sherry Cream Bars1 cup butter 4 oz. unsweetened chocolate 4 eggs, slightly beaten 2 cups granulated sugar 1 tsp. vanilla 1 cup all-purpose flour 4 cups sifted powdered sugar 1/2 cup butter, softened 1/4 cup half-and-half or light cream 1/4 cup sherry, orange liqueur, kirsch, clear creme de cacao, or other clear liqueur 1 cup chopped walnuts 1/2 cup semisweet chocolate pieces 2 Tbsp. butter 4 tsp. sherry, orange liqueur, kirsch, clear creme de cacao, or other clear liqueur Grease a 15x10x1-inch baking pan; set aside. For crust, in a large saucepan, combine the 1 cup butter and the unsweetened chocolate; heat and stir over low heat until melted. Remove from heat. Stir in eggs, granulated sugar, and vanilla. Using a wooden spoon, beat lightly just until combined. Stir in flour. Spread in prepared pan. Bake in a 350°F oven for 25 minutes. Cool. (Crust will be moist.) For filling, in a large bowl, combine powdered sugar and the 1/2 cup butter. Beat with an electric mixer on low speed until combined. Gradually add half-and-half or light cream and the 1/4 cup sherry; beat well. Stir in walnuts. Spread over crust; chill in the refrigerator until firm. For topping, in a heavy, small saucepan, combine semisweet chocolate pieces and the 2 tablespoons butter; heat and stir over low heat until melted. Remove from heat. Stir in the 4 teaspoons sherry until smooth. Drizzle over chilled filling. Chill in the refrigerator until set but not firm. Use a sharp knife to score top into bars; chill in refrigerator until firm. Cut into bars to serve. Store leftovers in refrigerator. Makes 60 bars. Back to Cookie Index 
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