Raspberry Almond Bars

"This is my favorite bar recipe. It tastes delicious and is well worth the effort! This would be a treat on anybody's Christmas tray or maybe even a potluck. I used Oil crust for 1 pie Recipe #82181 for the pie dough and it worked out great! Hope you enjoy it!"
 
Download
photo by BestTeenChef photo by BestTeenChef
photo by BestTeenChef
photo by BestTeenChef photo by BestTeenChef
photo by BestTeenChef photo by BestTeenChef
photo by BestTeenChef photo by BestTeenChef
Ready In:
55mins
Ingredients:
13
Serves:
24
Advertisement

ingredients

  • 1 pie dough
  • 14 cup raspberry jam
  • 12 cup butter or 1/2 cup margarine, softened
  • 23 cup sugar
  • 2 eggs
  • 23 cup flour
  • 14 teaspoon salt
  • red food coloring
  • green food coloring
  • Frosting

  • 2 tablespoons butter, softened
  • 1 12 - 2 cups icing sugar
  • 2 tablespoons cream or 2 tablespoons milk
  • 1 teaspoon almond extract
Advertisement

directions

  • Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased 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. Colour half pink and half green.
  • First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
  • Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
  • Frosting:

  • Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
  • Let set and then cut into bars.

Questions & Replies

  1. I would like to make these bars a couple of weeks before Christmas. Is it possible to freeze them?
     
Advertisement

Reviews

  1. I was surprised at how much the raspberry came through on the cooked bars! I did feel the almond extract was a tad to strong-- and I LOVE almond extract. If i were to make again I'd prob use slightly less. These did seem more "cakey" thank cookie-like. And I was looking for a cookie taste. But pretty good.
     
  2. My new favorite square. I used a "half the sugar" jam type spread and added a little almond extract to the batter and it was perfect.
     
  3. Delicious! I use shortbread instead of pie dough for the crust.
     
  4. This made a very pretty cookie however between the frosting, the jam, and the sugar in the batter this was just excessively sweet; so much so that my kids wouldn't eat it.
     
  5. Thanks BESTTEENCHEF for this wonderful recipe! I was a little concerned about the stickiness of the dough but I shouldn't have because they were perfect. Nice almond flavor and my grandmother was delighted to take home the left over bars. They are extremely pretty too!
     
Advertisement

Tweaks

  1. Delicious! I use shortbread instead of pie dough for the crust.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes