Ingredients
32
32 servings
- •1 cup all-purpose flour
- •2 tablespoons confectioners' sugar
- •½ cup butter
- •⅓ cup seedless raspberry jam
- •⅔ cup white sugar
- •½ cup butter, softened
- •2 eggs
- •⅔ cup rice flour
- •10 drops red food coloring, or as needed
- •2 cups confectioners' sugar, or as needed
- •⅓ cup butter, softened
- •1 tablespoon milk, or as needed
- •1 teaspoon maple extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
- Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
- Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
- Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
- Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.
Nutritional Facts
Per 32 servings
- Calories: 156
- Carbohydrate: 20g
- Fat: 8g
- Fiber: 0g
- Protein: 1g
- Sugar: 15g
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