Best Marzipan Bars Recipes

STRAWBERRY JAM MARZIPAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
• Bake in the preheated oven until browned, about 15 minutes.
• Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
• Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.

MARZIPAN BARS

Steps:

• 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.

MARZIPAN BARS

Steps:

• Line 8 x 8 pan with pie pastry and cover the pastry with layer of raspberry jam.
• Blend butter and sugar thoroughly.
• Add eggs and beat until light and fluffy.
• Add rice flour and salt and beat well.
• Color 1/2 mixture a pale pink and other half green.
• Put spoonfuls of each mixture alternately on jam to cover.
• Bake in 350° oven for 35 minutes.
• Cool and ice with frosting.

MARZIPAN BARS

Steps:

• Preheat oven to 350. 1st layer: Cream butter and sugar. Add flour, salt and vanilla. Pat into 13 x 9 baking pan. Spread jam over crust. 2nd layer: With electric mixer,blend almond paste and sugar together as much as possible. Add eggs one at a time to mixture. Add vanilla. Gently pour over crust and jam. Bake about 20 minutes, until the batter is golden brown and set. 3rd layer. Melt together butter, chocolate and milk. Add powdered sugar and vanilla and beat until smooth. Carefully spread over the 2nd layer and then sprinkle with almonds. Store tightly covered. Freezes well.

MARZIPAN BARS

Steps:

• Butter a 13x9 inch metal cake pan, line with parchment paper.
• Set aside.
• In a small saucepan, bring rum to boil, stir in cranberries.
• Let cool.
• Meanwhile, in bowl, beat butter with sugar until fluffy.
• Beat in eggs, one at a time, beating well after each addition, beat in vanilla and almond extract.
• In separate bowl, whisk flour ground almonds, baking powder and salt, stir into butter mixture just until combined.
• Stir in sliced almonds, cranberry mixture and marzipan.
• Scrape into prepared pan.
• Bake in centre of 350° oven until golden and cake tester inserted in centre comes out clean, 45 minutes.
• Let cool completely in pan on rack.
• Dust with icing sugar.
• Cut into bars.
• Make ahead- Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.

MARZIPAN DATE BARS

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and both sugars together in a large bowl.
• Add egg and vanilla then blend well. Next add flour, baking soda, and cinnamon.
• Add oats and dates and stir to blend.
• Press half the date mixture into an ungreased 8X8 glass baking dish.
• Roll the almond paste between 2 sheets of wax paper to form an 8X8 square.
• Place the almond paste on top of the date layer in the dish and press into place.
• Put the rest of the date mix on top of the marzipan layer and press it flat on top.
• Bake uncovered for 30 minutes. Let cool for 10 minutes or more before cutting.

STRAWBERRY MARZIPAN BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in small mixer bowl.
• Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (1 to 2 minutes).
• Press onto bottom of greased and floured 8-inch square baking pan.
• Bake for 15 to 20 minutes or until edges are lightly browned.
• Spread preserves to within 1/4 inch of edge.
• Combine all remaining filling ingredients in same mixer bowl.
• Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).
• Sprinkle filling mixture over preserves. Continue baking for 20 to 25 minutes or until edges are lightly browned.
• Cool completely.
• Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl.
• Gradually stir in enough milk for desired drizzling consistency.
• Drizzle over cooled bars; cut into bars.

MARZIPAN BARS RECIPE

Steps:

• Bottom layer: Roll out pie crust & put in bottom of 9x9 ungreased pan Filling: Spread jam thinly over crust Top Layer: Beat butter & sugar together in medium sized bowl. Add eggs 1 at a time, beating well after each addition. When fluffy, stir in rice flour & salt. Divide batter into 2 equal portions. Tint 1 portion pink & the other green. Place on top of jam layer, alternating teaspooonfuls of each colour. This will look like a checkerboard when finished. Bake in 375F oven for 35 minutes. Do not try to brown, it will spread flat as it cooks. Cool, frost Icing: Beat all ingredients together adjusting liquid as needed. Spread over cooled square