Ingredients1 h 55 m servings 156
- Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
- Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
- Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
- Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
- Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.
- Cook's Notes:
- Substituting almond extract for the maple is delightful for a marzipan-flavored square. Paste food coloring works best. Other colors may be used for other holidays, such as red and green for Christmas, or pink and blue for a baby shower.
- More maple extract may be added, but it will tint the white icing slightly.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 156 calories; 8.1 20.4 1.1 32 59 Full nutrition
ReviewsRead all reviews 4
This is the same recipe I've called Marzipan Square, which I make only at Christmas. I divide the batter, color one red the other green and carefully swirl once on top of the jam. Thanks RedAppl...
Brought this bar to a gathering everyone loved it!!! Will make again
I'm soooo glad I came across this recipe (again)! I had it in my collection for years, but somehow managed to lose it. Thanks for posting it. I divide the batter in half, and tint one part. Then...