Sacher Bits

3/4 cup butter or margarine
3 (1 ounce) squares unsweetened chocolate
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
3/4 cup raspberry preserves
1 cup semisweet chocolate chips

In a heavy saucepan melt butter or margarine and unsweetened chocolate over low heat. Remove from heat; stir in sugar. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract. Add flour; mix well. Spread in a greased 15 x 10 x 1-inch baking pan. Bake at 325 degrees F for 15 to 20 minutes or until done. Cool.

Spread the preserves over the top of cookies in baking pan. Cut in half lengthwise, then crosswise to make four rectangles. Loosen edges; remove from pan. Stack two rectangles, preserves side up. Trim off edges, if necessary. Cut into 2 x 1-inch bars and place on a wire rack covered with wax paper. Repeat with remaining stacked rectangles. In a small heavy saucepan melt semisweet chocolate chips over low heat. Drizzle some chocolate over the top of each bar. Chill to harden chocolate.

Makes 40.