• 2 c. flour
  • 1/4 tsp. baking powder
  • 1 1/4 c. butter softened
  • 1 c. sugar
  • 1 – 7 oz. package almond paste
  • 1 tsp. almond extract
  • 3 eggs
  • green and red gel food paste
  • 1 c. seedless raspberry jam
  • 1 – 12 oz. package semi-sweet chocolate chips
  • 1/4 c. heavy cream


  1. Spray a 9×13 inch pan with non-stick spray.
  2. In a small bowl, mix flour and baking powder until well-combined.
  3. In a large mixing bowl, beat butter, sugar, almond paste, and almond extract at medium speed for 3-4 minutes, or until light and fluffy.
  4. Beat in eggs, 1 at a time, until well-blended.
  5. Beat in flour mixture.
  6. Divide the batter evenly into thirds. Spread one portion of the batter thinly and evenly in the prepared pan. Freeze the pan for 5 minutes.
  7. Meanwhile, mix green food coloring into a second portion of the batter. Gently spread over batter in the pan. Freeze the pan for 5 minutes.
  8. Meanwhile, mix red food coloring into the third portion of the batter. Gently spread over the green batter in the pan.
  9. Bake at 350 degrees for 24-30 minutes, or until a toothpick inserted near center comes out clean.
  10. Cool completely on a wire rack.
  11. Place jam in a small microwave-safe bowl. Microwave for 15-25 seconds, or until slightly thinned.
  12. Spread jam evenly over bars.
  13. In a large saucepan over low heat, combine chocolate and heavy cream. Whisk gently until smooth.
  14. Spread chocolate ganache over the jam layer.
  15. Allow chocolate to set. Cut into bars.