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    Raspberry Marzipan Bars


    Source of Recipe


    Posted by Linda Roth

    Recipe Link: Recipe Goldmine

    List of Ingredients




    Bottom layer:
    1 lb. butter (1 stick)
    1/2 C. brown sugar (firmly packed)
    1/2 tsp. salt
    1 tsp. vanilla extract
    1 1/2 C. flour, sifted
    3/4 C. red raspberry jelly

    Middle layer:
    1 (8 oz.) can almond paste
    1/2 C. granulated sugar
    1 tsp. vanilla extract
    3 eggs

    Top layer:
    2 T. butter
    1 1/2 C. confectioners' sugar
    1 tsp. vanilla extract
    2 T. milk
    1 (1 oz.) square unsweetened chocolate, melted and cooled
    1/4 C. slivered almonds

    Recipe



    Bottom layer: Cream butter and brown sugar. Add salt and vanilla extract; beat until fluffy. Blend in flour until crumbly. Press into bottom of a 9 x 13-inch greased pan. Spread jelly over first layer.

    Middle layer: Break up almond paste and add sugar, vanilla and eggs. Beat with electric beater until smooth. Spread evenly over jelly layer. Bake at 350ºF for about 30 minutes. Cool in pan. While baked layers are cooling, prepare third layer (frosting).

    Top Layer: Cream butter and confectioners' sugar. Add milk and vanilla extract. Beat until smooth. Add chocolate. Beat until blended. Spread over baked layers. Sprinkle with almonds, pressing them into the surface of the frosting so they will adhere. Chill in refrigerator for 30 minutes before slicing into squares.

    Store covered. Can be frozen. Makes about 4 dozen.
 

 

 

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