Rainbow Cookie Crumb Cake Bars
 
Ingredients
  • Crumb Layer
  • 1 stick butter room temp
  • ½ cup sugar
  • 1 cup flour
  • Rainbow Cookies
  • 8 ounces almond paste
  • ¾ C. sugar
  • ½ tsp. almond extract
  • ¾ c. butter
  • 3 eggs
  • 1 c. flour
  • ¼ tsp. salt
  • ½ c. raspberry jam, seedless
  • ½ bag (approx 5 ounces) Ghirardelli milk chocolate chips
  • pink, yellow, green food coloring
  • Topping
  • powdered sugar
Instructions
  1. Crumb Layer
  2. Beat butter, flour and sugar to form crumbs.
  3. Line 8x8 pan with nonstick foil.
  4. Sprinkle crumbs into pan, spread out.
  5. Bake 12-14 minutes, stirring once at 350-let cool completely. Break up any large clumps.
Rainbow cookies
  1. Line 3 8x8 pans with nonstick foil.
  2. Preheat oven 350.
  3. In food processor, mix almond paste, sugar, extract and butter till creamy.
  4. Add one egg at a time.
  5. Add flour and salt.
  6. Divide into 3 bowls (approx 1 cup each)
  7. Tint one pink, one yellow and one green.
  8. Spread into the pans.
  9. Bake approx 12 mins and let cool.
  10. Line cookie sheet with parchment and flip out pink layer.
  11. Spread on jam.
  12. Place green layer on top.
  13. Spread with raspberry jam and top with yellow layer.
  14. Lay parchment over pink layer and top with heavy books. Chill 1-4 hours at room temp.
  15. Remove parchment and spread on a thin layer of chocolate. Chill.
  16. Flip over.
  17. Cut into bars.
  18. On each bar, spread melted chocolate across the top and carefully sprinkle on some crumbs.
  19. Let chocolate set up.
  20. (Can freeze if you want at this point)
  21. Top with tons of powdered sugar!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/rainbow-cookie-crumb-cake-bars/