Heat oven to 350F. Coat 13x9"
baking pan with nonstick cooking spray.
Melt together butter and chocolate in
bowl set over simmering water in saucepan.
Stir until smooth. Set aside to cool.
Beat eggs and sugar in large bowl
until well combined, about 1 minute.
Beat in vanilla, 1 tbs. liqueur and salt.
Stir in chocolate mixture.
Stir in flour in 3 additions.
Fold in walnuts and chocolate chips.
Spread half of batter over bottom of
prepared pan. Mix together preserves and
remaining liqueur in small bowl.
Spread over batter in pan.
Place in freezer for about 20 minutes
or until preserves are set.
Spread remaining batter over top of preserves.
Bake for 45 minutes or until wooden pick
inserted in center comes out clean.
Cool in pan on wire rack 15 minutes.
Cut into 32 squares. Let cool completely.
To serve, dust with confectioners' sugar,
if desired.