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

Ingredients

  • 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 jar (10 ounces) raspberry jelly
  • FILLING:
  • 1 can (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 squares (1 ounce each) unsweetened chocolate
  • 1 tablespoon butter (no substitutes)
  • 2 cups confectioners' sugar
  • 4 to 5 tablespoons milk
  • 1 teaspoon vanilla extract

Directions

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° 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. Yield: about 6-1/2 dozen.
Originally published as Marzipan Bars in Country Woman Christmas Annual 1998, p35

Nutritional Facts

1 each: 79 calories, 3g fat (1g saturated fat), 16mg cholesterol, 38mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 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 jar (10 ounces) raspberry jelly
  • FILLING:
  • 1 can (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 squares (1 ounce each) unsweetened chocolate
  • 1 tablespoon butter (no substitutes)
  • 2 cups confectioners' sugar
  • 4 to 5 tablespoons milk
  • 1 teaspoon vanilla extract
  1. 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° 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. Yield: about 6-1/2 dozen.
Originally published as Marzipan Bars in Country Woman Christmas Annual 1998, p35

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snowbirdpam User ID: 3868489 28459
Reviewed Sep. 23, 2012

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

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