Cran-Raspberry Butter Bars

• CRUST
• toasted sliced blanched almond↗1⁄2 cup
• confectioners' sugar↗2 tablespoons
• butter, softened↗10 tablespoons
• sugar↗2 tablespoons
• all-purpose flour↗1 cup
• TOPPING
• egg yolks↗4
• sugar↗1 tablespoon
• raspberry-cranberry frozen juice concentrate (thawed, if frozen)↗1⁄2 cup
• butter↗1⁄4 cup
• salt↗1 dash
• red food coloring↗10 drops

  optional

Step-by-step instructions

1. 1

   Preheat oven to 325°F.

2. 2

   CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.

3. 3

   Cream butter in small mixer bowl.

4. 4

   Add sugar; mix until light and fluffy.

5. 5

   Stir in nut mixture and flour.

6. 6

   Pat dough evenly into greased 8-inch square pan; prick with fork.

7. 7

   Bake 30-35 minutes, or until edges are light brown and top is still pale.

8. 8

   TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.

9. 9

   Stir in juice concentrate, butter and salt.

10. 10

    Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).

11. 11

    When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.

12. 12

    Stir in food coloring if using, and spread mixture over baked crust.

13. 13

    Return to oven and bake for 5 minutes.

14. 14

    Remove from oven and cool completely in pan on a wire rack.

15. 15

    Cut into bars or diamonds to serve.