Cran-Raspberry Butter Bars

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

1. Preheat oven to 325u0b0F.
2. CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
3. Cream butter in small mixer bowl.
4. Add sugar; mix until light and fluffy.
5. Stir in nut mixture and flour.
6. Pat dough evenly into greased 8-inch square pan; prick with fork.
7. Bake 30-35 minutes, or until edges are light brown and top is still pale.
8. TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
9. Stir in juice concentrate, butter and salt.
10. Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
11. When mixture reaches 180u0b0 to 185u0b0 F on a candy thermometer, remove from heat.
12. Stir in food coloring if using, and spread mixture over baked crust.
13. Return to oven and bake for 5 minutes.
14. Remove from oven and cool completely in pan on a wire rack.
15. Cut into bars or diamonds to serve.

blanched almond, sugar, butter, sugar, flour, topping, egg yolks, sugar, raspberrycranberry, butter, salt, coloring

Taken from www.food.com/recipe/cran-raspberry-butter-bars-67110 (may not work)