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Marzipan Bars Recipe

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My husband's grandmother made these lovely layered bars for us as our newlywed Christmas present.
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:78 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 78 servings

Ingredients

  • 1/2 cup butter, 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 jar (10 ounces) raspberry jelly
  • FILLING:
  • 1 can (8 ounces) almond paste, cubed
  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 6 drops green food coloring
  • ICING:
  • 2 ounces unsweetened chocolate
  • 1 tablespoon butter
  • 2 cups confectioners' sugar
  • 4 to 5 tablespoons milk
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 79 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 38 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a 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.
  2. For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack.
  3. 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. Yield: about 6-1/2 dozen.
Originally published as Marzipan Bars in Country Woman Christmas Annual 1998, p35

Nutritional Facts

1 serving (1 each) equals 79 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 38 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Reviews for Marzipan Bars

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MY REVIEW
Reviewed Sep. 23, 2012

"Love it - hard to resist eating all of it!"

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