CRAN-RASPBERRY BUTTER BARS

Cran-Raspberry Butter Bars image

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

Time 1h

Yield 1 8inch square pan

Number Of Ingredients 11

Ingredients

1/2 cup toasted sliced blanched almond
2 tablespoons confectioners' sugar
10 tablespoons butter, softened
2 tablespoons sugar
1 cup all-purpose flour
4 egg yolks
1 tablespoon sugar
1/2 cup raspberry-cranberry frozen juice concentrate (thawed, if frozen)
1/4 cup butter
1 dash salt
10 drops red food coloring (optional)

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