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Marzipan Bars




Source of Recipe


hoopysmom (Lori)


Recipe Introduction


I found this recipe in the FoodDay section of our local newspaper many years ago and have been making them ever since. Everyone who has ever taken a bite of them has literally stopped in their tracks and moaned!!! No lie! They are truly delectable. Lori

First Layer:
½ cup butter
½ cup firmly packed light brown sugar
1 teaspoon vanilla
¼ teaspoon salt
1-1/2 cups all-purpose flour
¾ cup red raspberry jelly (I use seedless)

Second Layer:
1 8-ounce can almond paste
½ cup granulated sugar
3 eggs
1 teaspoon vanilla

Third Layer:
3 tablespoons butter
1-1/2 cups powdered sugar, sifted
2 tablespoons milk
1 teaspoon vanilla
1-1/2 oz unsweetened chocolate, melted and cooled
¼ to ½ cup toasted slivered almonds

Preheat over to 350 degrees.

To prepare first layer: Cream butter; gradually add sugar and beat until light and fluffy. Add vanilla and salt; gradually add flour. Pat dough evenly over bottom of 12x9x2 inch pan; spread with jelly. (I warm the jelly so its easier to spread)

To prepare second layer: Beat almond paste and sugar together until smooth (it doesn't get smooth until the eggs are added). Add eggs, one at a time; then add vanilla. Spread over first layer. Bake 30 minutes. Remove from oven and cool.

To prepare third layer: In a small bowl cream butter with electric mixer; add sugar, milk, vanilla and chocolate and mix well. Spread over second layer. Sprinkle with almonds.

Store tightly covered. Freezes well.

Note: I line my pan with either foil or parchment paper so it’s easier to get them out. I cut the bars in 1 inch squares for the holidays and it’s definitely easier to do that on a cutting board then in the pan.

Hope you enjoy!
-Lori