Swedish Punsch Bars
- Reviews 1
Ready In: 1 hr
Yields: 15 bars
Ingredients
- 50 g butter or 50 g margarine
- 500 ml vanilla cookie crumbs or 500 ml cake crumbs (sockerkaka)
- 2 teaspoons cocoa powder
- 1 tablespoon arrack liqueur
To decorate
- 300 g almond paste
- 200 ml powdered sugar
- 1 tablespoon liquid glucose
- 3 drops green food coloring
- 50 -100 g semisweet chocolate
Directions
- Beat butter until light and fluffy.
- Add cookie or cake crumbs, cocoa powder and punsch, mix to combine.
- Form the dough into 15"fingers" and put the fingers in the fridge.
- Beat almond paste, sugar and glucose until smooth and colour the marzipan mass with green food colouring.
- Roll out the marzipan into a rectangular shape and cut into 15 pieces.
- Roll pieces of marzipan tightly around the"fingers".
- Melt chocolate in a double boiler or microwave, and dip the ends of the bars in chocolate.
- Allow chocolate to harden.
- Bars will keep in a cool and dry place for 4-5 days.
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