Ingredients
1 cup butter, softened1 cup packed light brown sugar1/2 teaspoon salt3 teaspoons vanilla extract3 cups all-purpose flour1 jar (12 ounces) apricot preserves, warmedALMOND LAYER:2 cans (8 ounces each) almond paste, crumbled into small pieces1 cup sugar2 teaspoons vanilla extract4 large eggsFROSTING:2 ounces unsweetened chocolate, chopped1/2 cup half-and-half cream3 cups confectioners’ sugar1/4 cup butter, softened2 teaspoons vanilla extract
Preparation
Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves.
In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves.
Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack.
Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners’ sugar, butter and vanilla; beat until smooth.
Spread over warm bars. Cool completely before cutting.
