CRAN-RASPBERRY BUTTER BARS

FOR THE CRUST:
1/2 cup toasted sliced blanched almonds
2 tablespoons confectioners' sugar
1/2 cup (1 stick) plus 2 tablespoons butter, softened
2 tablespoons white granulated sugar
1 cup all-purpose flour
FOR THE TOPPING:
4 egg yolks
1 tablespoon white granulated sugar
1/2 cup cran-raspberry juice concentrate, thawed, if frozen)
1/4 cup (1/2 stick) butter
Dash salt
10 drops red food color

Preheat oven to 325 degrees F.

TO MAKE THE CRUST:
Place almonds and confectioners' sugar in food processor or blender and process until nuts are finely chopped; set aside.

Cream 1/2 cup butter in small mixer bowl. Add 2 tablespoons granulated sugar; mix until light and fluffy. Stir in flour and nut mixture. Pat dough evenly into buttered 8-inch square pan; prick with fork.

Bake 30 to 35 minutes until edges are light brown and top is still pale.

TO MAKE THE TOPPING:
Combine egg yolks and 1 tablespoon granulated sugar in medium-size heavy saucepan. Stir in concentrate, 1/4 cup butter and salt. Cook over medium heat, stirring constantly with a wire whisk, 6 to 8 minutes. (Do not boil.) A candy thermometer will register 180 to 185 degrees F. Remove from heat; stir food color. Spread mixture over crust.

Return to oven; bake 5 minutes.. Remove from oven. Cool completely in pan on wire rack. Cut into bars.

Makes one (8-inch) square pan
Source: Recipe clipping: Bake it Better with Butter