Rainbow Cookie Crumb Cake Bars
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
- Crumb Layer
- Beat butter, flour and sugar to form crumbs.
- Line 8x8 pan with nonstick foil.
- Sprinkle crumbs into pan, spread out.
- Bake 12-14 minutes, stirring once at 350-let cool completely. Break up any large clumps.
Rainbow cookies
- Line 3 8x8 pans with nonstick foil.
- Preheat oven 350.
- In food processor, mix almond paste, sugar, extract and butter till creamy.
- Add one egg at a time.
- Add flour and salt.
- Divide into 3 bowls (approx 1 cup each)
- Tint one pink, one yellow and one green.
- Spread into the pans.
- Bake approx 12 mins and let cool.
- Line cookie sheet with parchment and flip out pink layer.
- Spread on jam.
- Place green layer on top.
- Spread with raspberry jam and top with yellow layer.
- Lay parchment over pink layer and top with heavy books. Chill 1-4 hours at room temp.
- Remove parchment and spread on a thin layer of chocolate. Chill.
- Flip over.
- Cut into bars.
- On each bar, spread melted chocolate across the top and carefully sprinkle on some crumbs.
- Let chocolate set up.
- (Can freeze if you want at this point)
- Top with tons of powdered sugar!
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