1 C butter or margarine
2 C sugar
1/2 t salt
8 oz Ghirardelli Bittersweet Baking Chocolate
1 1/2 C flour
1/4 C butter or margarine
1 14 oz can of sweetened condensed milk
1/2 C packed brown sugar
1/2 C sliced almonds
1 C fresh raspberries
1/4 C Ghirardelli Milk Chocolate Chips
1/4 C Ghirardelli Classic White Baking Chips
Preheat the oven to 350 degrees. Prepare two 9″ round or one 14″ round deep dish pizza pan by coating with non-stick cooking spray. Cut circles of waxed paper or parchment paper and place in the bottom, then spray them also.
Break up Ghirardelli Bittersweet Baking Chocolate in a microwave-safe bowl. Add butter and melt in microwave for 1 minute. Stir until completely melted. Place in mixing bowl and add sugar. Beat with electric mixer until combined. Add eggs and salt and beat again. Add flour and combine until smooth. Pour into pans. Bake for 25-30 minutes. Do no overbake.
Prepare Butterscotch Caramel: Combine ingredients in heavy 1 quart pan. Bring to boil on medium low heat stirring constantly. When it is boiling steadily, cook for five minutes, until golden brown and thick. Stir constantly. Remove from heat and spread on the pizzas
Top with sliced almonds while warm and allow to cool.
Decorate with fresh raspberries and drizzle with melted Ghirardelli Milk Chocolate Chips and Ghirardelli Classic White Baking Chips.
Serves 16 to 20.