Raspberry Almond Christmas Bars
These raspberry almond bars are not only good during Christmas...
Yield
24 servingsPrep
30 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
mix |
|
| ¼ | cup |
raspberry jam
|
*
|
| ½ | cup |
butter
softened |
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
food coloring
red and green |
*
|
| Frosting | |||
| 2 | tablespoons |
butter
softened |
|
| 1 ½ | cups |
powdered sugar
up to 2 cups |
|
| 2 | tablespoons |
milk
or as needed |
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
mix |
|
| 59 | ml |
raspberry jam
|
*
|
| 118 | ml |
butter
softened |
|
| 158 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
food coloring
red and green |
*
|
| Frosting: | |||
| 3E+1 | ml |
butter
softened |
|
| 355 | ml |
powdered sugar
up to 2 cups |
|
| 3E+1 | ml |
milk
or as needed |
|
| 5 | ml |
almond extract
|
*
|
Directions
Prepare pastry mix according to package directions for one crust unbaked pie shell.
Line an 8 inch square cake pan with pastry.
Spread with raspberry jam.
Cream butter and sugar together thoroughly.
Add eggs, beating until light and fluffy.
Add flour and salt; blend well.
Divide batter in half. Color half pink and half green.
Put small spoonfuls of each mixture alternately on jam layer.
Tap pan gently on counter to even out the batter.
Bake in a 350℉ (180℃) F oven for 35 to 40 minutes or until toothpick inserted in centre comes out clean.
Cool completely.
Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency.
Spread over cooled squares.
