Swedish Punsch Bars

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 50 g butter or 50 g margarine
• 500 ml vanilla cookie crumbs or 500 ml cake crumbs (sockerkaka)
• 2 teaspoons cocoa powder
• 1 tablespoon arrack liqueur
• 300 g almond paste
• 200 ml powdered sugar
• 1 tablespoon liquid glucose
• 3 drops green food coloring
• 50 -100 g semisweet chocolate

Recipe

• 1 beat butter until light and fluffy.
• 2 add cookie or cake crumbs, cocoa powder and punsch, mix to combine.
• 3 form the dough into 15"fingers" and put the fingers in the fridge.
• 4 beat almond paste, sugar and glucose until smooth and colour the marzipan mass with green food colouring.
• 5 roll out the marzipan into a rectangular shape and cut into 15 pieces.
• 6 roll pieces of marzipan tightly around the"fingers".
• 7 melt chocolate in a double boiler or microwave, and dip the ends of the bars in chocolate.
• 8 allow chocolate to harden.
• 9 bars will keep in a cool and dry place for 4-5 days.