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Marzipan Bars Recipe 

For the first layer:

1/2 C. butter

1/2 C. brown sugar

1 t. vanilla

1/4 t. salt

1 1/2 C. all-purpose flour

3/4 C. raspberry preserves

For the second layer:

1 roll (7 oz.) almond paste

1/2 C. sugar

3 eggs

1 t. vanilla

For the third layer:

2 T. butter

1 1/2 C. confectioners' sugar

2 T. milk

1 t. vanilla

1 square (1 oz.) sweetened chocolate, melted and cooled

1/4 C. slivered almonds, toasted

Preheat oven to 350 F. To make the first layer, in a mixing bowl cream 1/2 c. butter. Gradually add brown sugar and beat until light and fluffy. Add vanilla and salt. Gradually beat in flour. Press dough evenly into the bottom of a 9 x 13-inch baking dish. (It will be a thin layer.) Spread with raspberry preserves.

To make the second layer, in a mixing bowl, beat almond paste and sugar until well blended. Add eggs one at a time, beating after each addition; beat in vanilla. Spread over first layer. Bake in preheated oven for 20 minutes, until top is lightly browned and set. Remove from oven and let cool.

To make the third layer, in a small mixing bowl cream butter. Add sugar, milk, vanilla and melted chocolate. Beat until smooth. Spread over second layer. When cooled, sprinkle with almonds, pressing them in lightly; cut into bars.

Makes 48 small bars.

  

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