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Categories:
ingredients butter brown sugar egg yolk vanilla flour baking soda salt milk sugar vanilla coloring chocolate butter sugar vanilla
Viewed: 110 - Published at: 7 years agoIngredients
- Prep: 30 min. Bake: 35 min.
- Yield: 78 Servings
- 30 35 65
- 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 Imperial Sugar(R) / Dixie Crystals(R) Granulated 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
Method
- Directions
- 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.
- 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.
- 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.
