fresh whipped cream for topping and chocolate shavings
Preheat oven to 325 degrees. Line an 8x8 inch pan with aluminum foil so that you can easily remove and cut the bars. In a medium sized bowl combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the 8x8 inch pan and bake for 10 minutes. Let the crust completely cool.
To make the french silk filling:
In a small microwave safe bowl melt the unsweetened baking chocolate 30 seconds at a time until smooth. Let cool to room temperature.
In the bowl of a stand mixer beat the butter and powdered sugar about 2 minutes until creamy. Add the melted chocolate mixture and beat until incorporated. Add the vanilla.
Using the whisk attachment add one egg at a time beating 5 minutes on medium speed between each addition. You should be beating for a total of 20 minutes.
Pour over the chocolate graham cracker crust and refrigerate for 3 hours or until set.
*This recipe contains raw eggs. Consume at your own risk.French Silk Recipe adapted from The Pioneer Woman