Strawberry Dessert Recipes

Strawberry Marzipan Bars

These strawberry marzipan bars are European-inspired and have a very special flavor and texture that makes them rich and extra elegant!

30 min.prep time 1:35total time
25 bars
757 Ratings

Ingredients

Crust

1 1/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened

Filling

3/4 cup strawberry preserves
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
1/2 teaspoon almond extract

Glaze

1/2 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 teaspoons milk

Directions

Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside. Combine all crust ingredients in small bowl . Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake 15-20 minutes or until edges are lightly browned.

Spread preserves to within 1/4 inch of edge. Combine all remaining filling ingredients in same bowl. Beat at low speed, scraping bowl often, until well mixed. Sprinkle filling mixture over preserves. Continue baking 20-25 minutes or until edges are lightly browned. Cool completely.

Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl. Gradually stir in enough milk for desired drizzling consistency. Drizzle over cooled bars; cut into bars.

Nutrition Facts (1 bar)

Calories: 140

Fat: 5g

Cholesterol: 10mg

Sodium: 50mg

Carbohydrates: 22g

Dietary Fiber: 0g

Protein: <1g

Recipe #2512©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

One of my favorite recipes. So easy and so very yummy! I have been making it for about 10 years or more. I substitute raspberry for the strawberry. Not sure how I started doing this, but it is now my favorite way to prepare this recipe.
I too have been making this recipe since I was little girl (10; I am now 33!) it is always a hit! One pan is never enough!
I have been making this recipe since I was a young girl. Absolutely LOVE it. It can tend to be on the sweet side so over the years and with experience I've learned to adapt recipes. For this recipe I cut the brown sugar to 1/4 cup for the crust and 1/4 cup for the filling. Not much but it does make just enough of a difference. You can leave the almond extract out too but I wouldn't recommend it. It really adds a little something to the whole flavor of the bar.

Another tip... for a 9x13 pan simply make 1 1/2 recipes.
A friend of mine made me a double batch of these as a birthday gift when I was pregnant - my FAVORITE treat :) I put some in the freezer b/c I knew I couldn't eat the whole pan (well...I'm sure I could have, but I knew I shouldn't). These are even delicious as a frozen treat!

I made them myself a couple times and subbed half the white flour with whole wheat flour and added some oatmeal to the topping. Yum yum :) It doesn't necessarily make it "healthier" but I feel better eating it!
One of my very favorite bar cookies ever. I love anything made with strawberries and/or almonds! Be forewarned, one pan is not enough! :
This is a great cookie bar! It is a nice change to have the strawberry paired with the almond, which is not as commonly used.

My only recommendation.......double the recipe as an 8" pan is just a tease!!!! I used an 9x13 pan with a double recipe!
These bars are AWESOME!!!! I love almond anything and they are wonderful. Very rich and yummy!

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