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Ingredients
- 1 env pie crust mix (they say robin hood)
- 1/4 c. Boysenberry jam
- 1/2 c. Butter, softened
- 2/3 c. Sugar
- 2 x Large eggs
- 2/3 c. Flour
- 1/4 tsp Salt Red and green food coloring
- 2 Tbsp. Butter, softened
- 1 1/2 x To 2 c. sifted icing sugar
- 2 Tbsp. Cream or possibly lowfat milk
- 1 tsp Almond extract
Directions
- BATTER:Prepare pastry mix according to package directions for one crust unbaked pie shell. Line an 8" square cake pan with pastry. Spread with Boysenberry jam. Cream butter and sugar together thoroughly. Add in Large eggs, beating till light and fluffy. Add in flour and salt; blend well. Divide batter in half. Color half pink and half green. Put small spoonfuls of each mix alternately on jam layer. Tap pan gently on counter to even out the batter. Bake in a 350 F oven for 35-40 min or possibly till toothpick inserted in centre comes out clean. Cold completely. Beat frosting ingredients together till smooth and creamy, adding sufficient icing sugar to make a spreading consistency.
- Spread over cooled squares.
- Makes about 2 dozen bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 2 servings | |
| Calories 1227 | |
| Calories from Fat 628 | 51% |
| Total Fat 71.34g | 89% |
| Saturated Fat 41.26g | 165% |
| Trans Fat 0.0g | |
| Cholesterol 371mg | 124% |
| Sodium 922mg | 38% |
| Potassium 193mg | 6% |
| Total Carbs 136.46g | 36% |
| Dietary Fiber 1.6g | 5% |
| Sugars 86.83g | 58% |
| Protein 12.88g | 21% |
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