These Raspberry Almond Christmas Bars are a delightful holiday treat featuring a tender almond cake layer colored in festive pink and green. The bars sit atop a buttery pie crust and a sweet layer of raspberry jam, creating a perfect balance of tart and sweet flavors. Topped with a smooth vanilla-almond icing, they are moist, flavorful, and visually striking. Perfect for Christmas cookie exchanges, holiday parties, or as a special dessert for family gatherings, these bars combine classic holiday colors with comforting home-baked taste. They store well, making them ideal for gifting or preparing ahead of time.
Raspberry Almond Christmas Bars
Description
These Raspberry Almond Christmas Bars are a delightful holiday treat featuring a tender almond cake layer colored in festive pink and green. The bars sit atop a buttery pie crust and a sweet layer of raspberry jam, creating a perfect balance of tart and sweet flavors. Topped with a smooth vanilla-almond icing, they are moist, flavorful, and visually striking. Perfect for Christmas cookie exchanges, holiday parties, or as a special dessert for family gatherings, these bars combine classic holiday colors with comforting home-baked taste. They store well, making them ideal for gifting or preparing ahead of time.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Prepare pie crust mix according to package directions for one crust unbaked pie shell.
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Line an 8-inch square cake pan with the pastry.
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Spread 1/4 cup raspberry jam evenly over the pastry crust.
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In a large bowl, cream 1/2 cup softened butter and 2/3 cup sugar together until light and fluffy.
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Beat in 2 eggs, one at a time, mixing well after each addition.
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Add 2/3 cup flour and 1/4 teaspoon salt; blend until just combined.
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Divide the batter in half.
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Add a few drops of red food coloring to one half and green food coloring to the other half. Mix until colors are uniform.
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Drop small spoonfuls of the pink and green batter alternately onto the jam layer.
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Tap the pan gently on the counter to help the batter settle and even out.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool completely in the pan on a wire rack.
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For the frosting, beat 2 tablespoons softened butter with 1 teaspoon almond extract.
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Gradually add 1 1/2 to 2 cups sifted icing sugar and 2 tablespoons cream or milk, beating until smooth and creamy.
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Spread the frosting evenly over the cooled bars.
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Cut into squares before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 118.0kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 87.5mg4%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 0.5g2%
- Sugars 0.2g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe lists "Pie crust mix (they say Robin Hood)". You can use any standard refrigerated pie crust or make your own from scratch.
Adjust the amount of icing sugar and cream/milk in the frosting to achieve your desired consistency. Add more sugar for a thicker frosting or more liquid for a thinner one.
These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
For a nut-free version, omit the almond extract and use vanilla extract instead.
Food coloring is optional but adds to the festive holiday look. Use gel food coloring for more vibrant colors without altering the batter consistency.
