Marzipan Bars

 Marzipan bars

½ cup butter

½ cup brown sugar

1 egg yolk

1 teaspoon vanilla extract

2 cups flour

½ teaspoon baking soda

¼ teaspoon salt

¼ cup milk

1 (10 ounce) jar raspberry jelly

FILLING:

8 ounce almond paste, cubed

3 tablespoons butter softened

½ cup sugar

1 egg whit

1 teaspoon vanilla 3 eggs

6 drops green food coloring

ICING:

2 (1 ounce square unsweetened chocolate

1 tablespoon butter

2 cup confectioners’ sugar

4 tablespoons milk

1 teaspoon vanilla extract

In a mixing 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 15X10 inch baking pan. Spread with jelly. For filing combine almond paste, butter, sugar, egg white and vanilla in a mixing bowl. Beat eggs. Add food coloring; mix well. Pour over the jelly layer. Bake at 350 degrees F for 35 minutes or until set. Cook 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.