Double Chocolate Truffle Bars

• 2 Tbsp. whipping cream
• 1 pkg. (170 g) Baker's White Chocolate
• 1-1/2 Tbsp. almond-flavoured liqueur (optional)
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
• 1/4 cup coarsely chopped almonds, pecans or walnuts

1. Microwave whipping cream, white chocolate and liqueur in microwaveable bowl on MEDIUM for 2 min.
2. ; stir until chocolate is completely melted.
3. Set aside.
4. Microwave 7 oz.
5. semi-sweet chocolate in microwaveable bowl for 3 min.
6. ; stir until completely melted.
7. Line bottom of 8-inch square baking pan with wax paper.
8. Spread the melted semi-sweet chocolate in a thin layer on wax paper.
9. Freeze 5 min.
10. Spread white chocolate mixture evenly over semi-sweet chocolate layer.
11. Sprinkle with almonds.
12. Melt remaining semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.
13. Refrigerate 3 hours or until firm.
14. Let stand at room temperature for 15 min.
15. before cutting into 18 bars.
16. Store in airtight container in refrigerator up to 2 weeks.

whipping cream, chocolate, almondflavoured liqueur, chocolate, almonds

Taken from www.kraftrecipes.com/recipes/double-chocolate-truffle-bars-85447.aspx (may not work)