Marzipan Bars

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 jar (10 ounces) raspberry jelly
• 1 can (8 ounces) almond paste, cubed
• 3 tablespoons butter, softened
• 1/2 cup sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• 3 large eggs
• 6 drops green food coloring
• 2 ounces unsweetened chocolate
• 1 tablespoon butter
• 2 cups confectioners' sugar
• 4 to 5 tablespoons milk
• 1 teaspoon vanilla extract

1. In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly.
2. For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350u0b0 for 35 minutes or until set. Cool on a wire rack.
3. For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.

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Taken from www.tasteofhome.com/recipes/marzipan-bars/ (may not work)