Raspberry almond christmas bars
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope pie crust mix (they say robin hood) | |
| ¼ | cup | Raspberry jam |
| ½ | cup | Butter, softened |
| ⅔ | cup | Sugar |
| 2 | Eggs | |
| ⅔ | cup | Flour |
| ¼ | teaspoon | Salt |
| Red and green food coloring | ||
| FROSTING: | ||
| 2 | tablespoons | Butter, softened |
| 1½ | To 2 cups sifted icing sugar | |
| 2 | tablespoons | Cream or milk |
| 1 | teaspoon | Almond extract |
Directions
BATTER:
Prepare pastry mix according to package directions for one crust unbaked pie shell. Line an 8" 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 F oven for 35-40 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. Makes about 2 dozen bars.
Origin: Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91