Base:
½ cup (1 stick) margarine, softened
½ cup brown sugar
1 egg yolk (save white for filling)
1 teaspoon vanilla
2 cups flour
½ teaspoon baking soda
¼ cup nondairy creamer
1 (10-ounce) jar raspberry jam or jelly

Filling:
8 ounces almond paste, cut into pieces
3 tablespoons margarine, softened
½ cup sugar
1 egg white
1 teaspoon vanilla
3 eggs
6 drops green food coloring, if desired

Icing:
2 ounces unsweetened chocolate
1 tablespoon margarine
2 cups powdered sugar
4 to 5 tablespoons nondairy creamer or soy milk
1 teaspoon vanilla

Preheat oven to 350 degrees.  Cream together margarine and brown sugar until fluffy.  Beat in egg yolk and vanilla.  Combine flour and baking soda and add to mixture alternately with nondairy creamer.  Press into a greased 9 x 13-inch pan.  Spread with jelly.  To prepare filling, beat together almond paste, margarine, sugar, egg white and vanilla.  Beat in eggs.  Stir in food coloring, if using.  Spread over base.  Bake for 35 minutes and cool on wire rack.  When completely cool, spread with icing.  Melt together chocolate and margarine (I use a microwave). Stir in remaining ingredients.  Add extra nondairy creamer if it is too thick.  Spread over bars.  Cover and store overnight at room temperature before cutting.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!