CRAN-RASPBERRY BUTTER BARS
This is a pretty bar cookie to add to a holiday treat tray, and a nice change from the usual citrus bars of this type. May be garnished with fresh raspberries and mint leaves for extra visual "pop".
Provided by Muffin Goddess
Categories Bar Cookie
Time 1h
Yield 1 8inch square pan
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
- Cream butter in small mixer bowl.
- Add sugar; mix until light and fluffy.
- Stir in nut mixture and flour.
- Pat dough evenly into greased 8-inch square pan; prick with fork.
- Bake 30-35 minutes, or until edges are light brown and top is still pale.
- TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
- Stir in juice concentrate, butter and salt.
- Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
- When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.
- Stir in food coloring if using, and spread mixture over baked crust.
- Return to oven and bake for 5 minutes.
- Remove from oven and cool completely in pan on a wire rack.
- Cut into bars or diamonds to serve.
Nutrition Facts : Calories 3510.8, Fat 215.4, SaturatedFat 111, Cholesterol 1182.5, Sodium 1368.2, Carbohydrate 371.7, Fiber 11.7, Sugar 227.8, Protein 40.4
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