Strawberry Marzipan Bars

Strawberry Dessert Recipes
9 Reviews
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
Total Time
25 bars



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


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


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


  1. Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside.
  2. 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.
  3. 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.
  4. 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.

Recipe Tips

Nutrition Facts (1 bar)

Dietary Fiber

Recipe Comments and Reviews


I tried this recipe 2 weeks ago and I've made it 3 times since. I stick to the lower of the baking times so the edges are soft. Absolutely delicious.


sounds just like to almond bars i loved when i lived in England


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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