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Adjustable stand — hold cookbook or tablet at eye level while cooking
Removable-bottom pan for cheesecakes and tortes
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Removable-bottom pan for cheesecakes and tortes
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Preheat oven to 325°. In a large saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from heat; cool until mixture is warm. In a large bowl, whisk eggs, sugar and vanilla. Whisk into chocolate mixture. Gradually add flour, mixing well. Spread into a greased 15x10x1-in. baking pan. Bake 15-17 minutes or until center is set. Cool completely in pan on a wire rack. Microwave preserves on high for 30 seconds, stirring halfway; spread over bars. Let stand until set. Cut into four rectangles; remove rectangles from pan. Layer two rectangles, jam side up. Cut into 20 bars. Repeat with remaining rectangles. Place bars on waxed paper-lined . In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; refrigerate until set. Store between layers of waxed paper in an airtight container.