Raspberry Marzipan Bars

Bottom layer:
1/4 pound butter (1 stick)
1/2 cup brown sugar (firmly packed)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups flour, sifted
3/4 cup red raspberry jelly

Middle layer:
1 (8 ounce) can almond paste
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs

Top layer:
2 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 (1 ounce) square unsweetened chocolate, melted and cooled
1/4 cup slivered almonds

Bottom layer: Cream butter and brown sugar. Add salt and vanilla extract; beat until fluffy. Blend in flour until crumbly. Press into bottom of a 9 x 13-inch greased pan. Spread jelly over first layer.

Middle layer: Break up almond paste and add sugar, vanilla and eggs. Beat with electric beater until smooth. Spread evenly over jelly layer. Bake at 350 degrees F for about 30 minutes. Cool in pan. While baked layers are cooling, prepare third layer (frosting).

Top Layer: Cream butter and confectioners' sugar. Add milk and vanilla extract. Beat until smooth. Add chocolate. Beat until blended. Spread over baked layers. Sprinkle with almonds, pressing them into the surface of the frosting so they will adhere. Chill in refrigerator for 30 minutes before slicing into squares.

Store covered. Can be frozen.

Makes about 4 dozen.