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Cran-Raspberry Butter Bars

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  • 1/2 cup toasted sliced almonds
  • 2 tablespoons confectioners' sugar
  • 1/2 cup (1 stick) plus 2 tablespoons butter, softened
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour


  • 4 egg yolks
  • 1 tablespoon granulated sugar
  • 1/2 cup cran-raspberry juice concentrate (thawed, if frozen)
  • 1/4 cup (1/2 stick) butter
  • Dash of salt
  • 10 drops red food coloring
  • Fresh raspberries, if desired
  • Fresh mint, if desired


  1. Heat oven to 325 degrees F. Line an 8-inch square baking pan with foil.
  2. Crust: Place almonds and confectioners' sugar in work bowl of food processor or blender. Process until nuts are finely chopped; set aside.
  3. Cream butter and granulated sugar in small mixing bowl until light and fluffy.
  4. Stir in flour and nut mixture.
  5. Pat dough evenly into prepared pan.
  6. Prick dough all over with tines of a fork.
  7. Bake for 30 to 35 minutes or until edges are light brown and top is still pale. (Do not brown.)
  8. Topping: Combine egg yolks and granulated sugar in medium saucepan.
  9. Add juice concentrate, butter and salt. Cook over medium heat 6 to 8 minutes or until thickened, stirring constantly with wire whisk. (Do not boil.) A candy thermometer will register 180 degrees F to 185 degrees F.
  10. Remove from heat.
  11. Stir in food coloring.
  12. Spread mixture over crust.
  13. Return to oven.
  14. Bake for 5 minutes.
  15. Cool completely in pan on wire rack.
  16. Use foil to lift from pan. Cut into bars.
  17. Store, covered, in refrigerator up to 1 week. Freeze up to 3 months. Garnish with fresh raspberries and mint.

Yield: one 8-inch square pan

Recipe credit: Challenge Dairy