Name: Marzipan Bars
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1/2 cup packed brown sugar -; 1 large egg yolk, room temperature -; 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 large egg white -; 1 teaspoon vanilla extract -; 3 large 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Marzipan Bars

1. 1/2 cup butter, softened -

2. 1/2 cup packed brown sugar -

3. 1 large egg yolk, room temperature -

4. 1 teaspoon vanilla extract -

5. 2 cups all-purpose flour -

6. 1/2 teaspoon baking soda -

7. 1/4 teaspoon salt -

8. 1/4 cup milk -

9. 1 jar (10 ounces) raspberry jelly -

10. Filling: -

11. 1 can (8 ounces) almond paste, cubed -

12. 3 tablespoons butter, softened -

13. 1/2 cup sugar -

14. 1 large egg white -

15. 1 teaspoon vanilla extract -

16. 3 large eggs -

17. 6 drops green food coloring -

18. Icing: -

19. 2 ounces unsweetened chocolate -

20. 1 tablespoon butter -

21. 2 cups confectioners' sugar -

22. 4 to 5 tablespoons milk -

23. 1 teaspoon vanilla extract -

How to cook deliciously - Marzipan Bars

1. Stage

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 15x10x1-in. baking pan. Spread with jelly.

2. Stage

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. Stage

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.