Ingredients
1/2 cup butter, softened1/2 cup packed brown sugar1 large egg yolk1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1/4 cup milk1 jar (10 ounces) raspberry jellyFILLING:1 can (8 ounces) almond paste, cubed3 tablespoons butter, softened1/2 cup sugar1 large egg white1 teaspoon vanilla extract3 large eggs6 drops green food coloringICING:2 ounces unsweetened chocolate1 tablespoon butter2 cups confectioners’ sugar4 to 5 tablespoons milk1 teaspoon vanilla extract
Preparation
In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly.
For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack.
For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners’ sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.
