Swedish Punsch Bars

• 50 g butter or 50 g margarine
• 500 ml vanilla cookie crumbs or 500 ml cake crumbs (sockerkaka)
• 2 teaspoons cocoa powder
• 1 tablespoon arrack liqueur
• To decorate
• 300 g almond paste
• 200 ml powdered sugar
• 1 tablespoon liquid glucose
• 3 drops green food coloring
• 50 -100 g semisweet chocolate

1. Beat butter until light and fluffy.
2. Add cookie or cake crumbs, cocoa powder and punsch, mix to combine.
3. Form the dough into 15"fingers" and put the fingers in the fridge.
4. Beat almond paste, sugar and glucose until smooth and colour the marzipan mass with green food colouring.
5. Roll out the marzipan into a rectangular shape and cut into 15 pieces.
6. Roll pieces of marzipan tightly around the"fingers".
7. Melt chocolate in a double boiler or microwave, and dip the ends of the bars in chocolate.
8. Allow chocolate to harden.
9. Bars will keep in a cool and dry place for 4-5 days.

butter, cocoa powder, arrack liqueur, almond paste, powdered sugar, liquid glucose, semisweet chocolate

Taken from www.food.com/recipe/swedish-punsch-bars-95491 (may not work)