Simple to make, but it's a layering proccess, so it takes a little time. I really enjoy these little treats and think they are very elegant, so I often make them for showers or nice events.
BASE:
1 C flour
1/3 C marg. or butter, softened
1/4 C firmly packed brown sugar
*Combine ingredients and mix well. Press into ungreased 9" square pan (or similar dimensions like 7 x 11). Bake 375 for 8-10 min.
LAYER 2:
1/2 C raspberry jam
*Carefully spread jam over base; cool slightly.
LAYER 3:
1/2 C flour
2/3 C sugar
1/2 C marg. or butter, softened
1/2 t. almond extract
2 eggs
*Combine ingredients and blend until smooth. Spread gently over jam. Bake 375 for an additional 25 min. or until light brown. Cool completely.
ICING:
3/4 C powdered sugar
2 T. marg or butter, softned
1/2 t. almond extract
1-2 t. milk
*Combine, adding enough milk for icing to spread easily, blend until smooth. Spread on cooled bar.
ALMOND TOPPING: (if desired)
*Top with 1/4 C sliced almonds, toasted. Cut into 36 bars.
NOTE: To toast almonds, spread on cookie sheet; bake 375 for 5-10 min.
Subscribe to:
Post Comments (Atom)
2 comments:
Janell is this what you made yesterday?? If it is, these are to die for!!!!
Yes, these are the very same. Thanks for the awesome recipe, Bethany!
Post a Comment