These here bars are some of our absolute favorite treats of all time! We know we love them, and we know they are delicious, but when we actually make them they manage to far exceed expectations, EVERY TIME!! Raspberry and almond are truly a match made in heaven.
Raspberry Almond Bars
yields 16 bars (calories 240/bar)
Base Layer:
1 cup flour
1/3 cup margarine
1/4 cup brown sugar
Blend and pat into 9×9 baking pan. Bake at 375F for 10 minutes. Cool completely. Spread (at least) 1/2 cup raspberry jam on top.
Cake Layer:
2/3 cup sugar
1/2 cup margarine
2 eggs
1/2 cup flour
1/2 teaspoon vanilla
Blend and pour on top of jam layer. Bake 25 minutes at 375F. Cool completely.
Icing:
3/4 cup powdered sugar
2 Tablespoons Margarine
1/2 teaspoon almond extract
1 – 2 Tablespoons milk
Mix and tint with pink food coloring (if desired), spread over cake. Scatter sliced almond over the top.
mmmmmmmm……those look super yummy. will have to try them!!!! also….house pictures.
Hi Kendra! OK, I’ve run out of money, and for that reason, the house is now complete. Pictures to come shortly, I PROMISE!
oh wow! I love the flavor of almond, but my my little boy hates nuts. do you think i could just leave off the actual almonds?
Yes, the only actual nuts are right on top of the bars. So just leave them off, the almond extract will still give them a great flavor!!
All 3 layers call for margarine. Are they all to be “melted”?
No, just softened. Butter should be fine too!
This recipe looks great; love almond and raspberries; can hardly wait to try this. I’m not big on margarine, is butter okay? Will let you know how the family likes it.
I actually used butter when I made it for these pictures, they were as tasty as ever! Do let me know how they turn out!!
Just made the bars and am wondering if the cake batter layer should have baking powder or some leavening added to it. Mine came our pretty flat. Thanks for your help. Just didn’t think mine looks like the picture.