Marzipan Bars Recipe
- 1/2 cup butter (no substitutes), softened
- 1/2 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 (10 ounce) jar raspberry jelly
- FILLING:
- 8 ounces almond paste, cubed
- 3 tablespoons butter (no substitutes), softened
- 1/2 cup sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 3 eggs
- 6 drops green food coloring
- ICING:
- 2 (1 ounce) squares unsweetened chocolate
- 1 tablespoon butter (no substitutes)
- 2 cups confectioners' sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- In a mixing bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with jelly. For filling, combine almond paste, butter, sugar, egg white and vanilla in a mixing bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350 degrees F for 35 minutes or until set. Cool on a wire rack. For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.
