Cran-Raspberry Butter Bars

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 12
    cup toasted sliced blanched almond
  • 2
  • 10
    tablespoons butter, softened
  • 2
    tablespoons sugar
  • TOPPING
  • 4
    egg yolks
  • 1
    tablespoon sugar
  • 12
    cup raspberry-cranberry frozen juice concentrate (thawed, if frozen)
  • 14
    cup butter
  • 1
    dash salt
  • 10
    drops red food coloring (optional)
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DIRECTIONS

  • Preheat oven to 325°F.
  • CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
  • Cream butter in small mixer bowl.
  • Add sugar; mix until light and fluffy.
  • Stir in nut mixture and flour.
  • Pat dough evenly into greased 8-inch square pan; prick with fork.
  • Bake 30-35 minutes, or until edges are light brown and top is still pale.
  • TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
  • Stir in juice concentrate, butter and salt.
  • Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
  • When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.
  • Stir in food coloring if using, and spread mixture over baked crust.
  • Return to oven and bake for 5 minutes.
  • Remove from oven and cool completely in pan on a wire rack.
  • Cut into bars or diamonds to serve.
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