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Raspberry Almond Christmas Bars

1 envelope Robin Hood flaky pie crust mix 1/4 cup raspberry jam 1/2 cup butter, softened 2/3 cup granulated sugar 2 eggs 2/3 cup Robin Hood all-purpose flour or cake pastry flour 1/4 tsp. salt Red and greed food coloring Frosting: 2 Tbsp. butter softened 1 1/2 - 2 cups sifted icing sugar 2 Tbsp. cream or milk 1 tsp. almond extract Prepare pastry mix according to package directions for one crust unbaked pie shell. (Refrigerate remaining pastry for later use). Line an 8-inch square pan with pastry. Spread with raspberry jam. Cream butter and sugar together thoroughly. Add eggs beating until light and fluffy. Add flour and salt, blend well. Divide batter in half. Color half pink and half green. Put small spoonfuls of each mixture alternately on jam. Tap pan gently on counter to even batter. Bake at 350 F 35-40 minutes or until toothpick inserted in centre comes out clean. Cool completely. Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled squares. Makes about 2 dozen bars. Submitted by Lorraine Stevenson, York.

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