There was a stretch of time when these strawberry marzipan bars showed up at nearly every family gathering.
My nephew used to make them all the time, and I absolutely loved them. Then I started making them too. Between the two of us, somebody was always showing up with a pan of bars.
Eventually, Scott got so sick of them he didn’t want to see another one. So I quit making them.
And honestly, I forgot about them for years.
Then last year I had a couple batches of strawberry jam that didn’t turn out quite right. The sugar had crystallized some. It still tasted good, but it wasn’t the smooth jam I wanted.
I hate wasting food, especially homemade jam. So I pulled out this old recipe and decided to use it up in these bars.
Best decision ever.
The youngest three boys had never had them before, and they loved them right away. Scott hadn’t tasted them in so long that he forgot how good they are.
Now I’m back to making them all the time.
I’ve used strawberry, strawberry rhubarb, cherry, and apple butter so far. Blueberry and blackberry are still waiting in the freezer, and I already know they’ll be good.
Now one quick thing. These bars are not made with traditional marzipan. There’s no candy-like almond filling in them. The name comes from the almond extract, which gives them that sweet almond flavor that tastes like something you’d buy from a bakery.
They’re buttery, sweet, simple to make, and perfect with coffee or for bringing to a family get-together.
If you make one pan, don’t be surprised if you start making them on repeat too.
Why You’ll Love This Recipe
These are the kind of bars people try once and then keep asking for again.
• Easy to make – No fancy steps or complicated ingredients. Just simple baking with a big payoff.
• That almond flavor is so good – The almond extract gives these bars their signature bakery-style taste.
• Perfect for using jam – Homemade freezer jam, canned jam, or store-bought all work well here.
• Great for gatherings – These travel well, slice nicely, and always disappear fast on a dessert table.
• Easy to change up – Strawberry is classic, but strawberry rhubarb, apple, blueberry, or blackberry are all delicious too.
• Make-ahead friendly – Bake them ahead of time and serve when you need them.
Once you make a batch, it’s easy to see why these became a family favorite around here.
Ingredients
You only need a handful of simple ingredients to make these bars. Most of them are pantry staples, which makes this an easy recipe to pull together when the craving hits.
For the Crumb Mixture
• 1¼ cups flour
• ⅓ cup brown sugar
• ½ cup butter, softened
For the Filling
• ¾ cup flour
• ⅛ teaspoon salt
• ¼ cup butter, softened
• ½ teaspoon almond extract
• ¾ cup strawberry jam
For the Glaze
• ¾ cup powdered sugar
• 2 to 4 tablespoons milk
• 1 teaspoon almond extract
Jam Options
Strawberry is the classic version, but don’t be afraid to use what you have on hand.
• Strawberry rhubarb
• Apple butter
• Blueberry
• Blackberry
• Raspberry
• Cherry
That’s one of the reasons I keep making these. They’re a great way to turn a jar of jam into something special.
How to Make Easy Strawberry Marzipan Bars
These bars come together in simple layers. Bake the crust first, spread on the jam, add the topping, then finish with a sweet almond glaze once they’ve cooled.
1. Preheat the oven and prepare the pan
Preheat your oven to 350°F. Grease a 9×9-inch baking pan or line it with parchment paper for easier cleanup.
I’ve tried doubling this recipe and putting it into a 9×13-inch pan, but for some odd reason, it just doesn’t work as well. If you want to double it, I’d recommend just making two 9×9-inch pans. Maybe one of each flavor.
That seems to work the best for me.
2. Make the crumb mixture
In a mixing bowl, combine:
- 1¼ cups flour
- ⅓ cup brown sugar
- ½ cup softened butter
Mix until crumbly.
3. Press into the pan
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust.
4. Bake the crust
Bake for 15 to 20 minutes, until lightly set and just starting to turn golden around the edges.
5. Add the jam layer
Remove the pan from the oven and spread ¾ cup strawberry jam over the hot crust in an even layer. Try not to spread it so close to the edge – they are harder to cut if the jam cooks onto the edge of the pan.
Also, you really don’t need to measure the jam. Just spread as much as you want on there.
6. Make the topping
In a separate bowl, combine:
- ¾ cup flour
- ⅛ teaspoon salt
- ¼ cup softened butter
- ½ teaspoon almond extract
Mix until combined and crumbly.
7. Add the topping
Sprinkle the topping mixture evenly over the jam layer.
8. Bake again
Return the pan to the oven and bake for 20 to 25 minutes, until the top is lightly golden and the bars are set.
9. Cool completely
Let the bars cool fully in the pan before glazing. This helps them slice cleanly.
10. Make the glaze
In a small bowl, stir together:
- ¾ cup powdered sugar
- 1 teaspoon almond extract
- 2 to 4 tablespoons milk
Add milk a little at a time until the glaze is smooth and easy to drizzle.
11. Glaze and slice
Drizzle the glaze over the cooled bars. Let it set, then cut into squares and serve.
Fresh coffee and one of these bars is a pretty good way to spend an afternoon.
Tips for the Best Strawberry Marzipan Bars
These bars are simple, but a few little things make them turn out even better.
• Spread the jam while the crust is hot – Warm crust makes the jam easier to spread without tearing the base. Stay within 1/4 of an inch from the crust’s edge so that the jam doesn’t fuse to the pan.
• Use softened butter – Soft butter mixes in much easier and gives both layers the right crumbly texture.
• Don’t overbake – You want the top lightly golden, not dark brown. Overbaking can dry them out.
• Let them cool before glazing – If the bars are still warm, the glaze will melt right into them instead of sitting nicely on top.
• Cool before slicing – This is hard to wait, but it helps the bars cut cleanly.
• Use parchment paper if you have it – Lining the pan makes lifting the bars out much easier.
• Homemade jam works better than store-bought – It just tastes better. Plus, this is one of my favorite ways to use freezer jam or a batch that didn’t set perfectly.
• Adjust the glaze as needed – If it’s too thick, add a splash more milk. If it’s too thin, add a little more powdered sugar.
• Try different jams – Strawberry is classic, but strawberry rhubarb, apple, blueberry, blackberry, or raspberry are all delicious.
Once you’ve made these once, you’ll see how easy they are to make your own.
How to Store Strawberry Marzipan Bars
These bars store well, which makes them great for baking ahead or keeping around for sweet cravings later in the week.
Room Temperature
Store the bars in an airtight container at room temperature for up to 3 days. Keep parchment paper between layers if you stack them.
Refrigerator
For longer storage, keep them in an airtight container in the refrigerator for up to 1 week. Scott tucks a few in the back of the fridge so that the boys don’t eat them all up before he can have a couple. 😂
Freezer
These freeze surprisingly well.
Wrap individual bars or place them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.
To Serve After Freezing
Let the bars thaw at room temperature for about 30 minutes, or overnight in the refrigerator.
Make-Ahead Tip
These are a great dessert to make the day before a gathering. The flavors settle in nicely, and it’s one less thing to do the next day.
Strawberry Marzipan Bars
Ingredients
For the Crumb Mixture
- 1¼ cups flour
- ⅓ cup brown sugar
- ½ cup butter, softened
For the Filling
- ¾ cup flour
- ⅛ tsp salt
- ¼ cup butter, softened
- ½ tsp almond extract
- ¾ cup strawberry jam or however much you'd like
For the Glaze
- ¾ cup powdered sugar
- 2-4 tbsps milk
- 1 tsp almond extract
Instructions
- Preheat your oven to 350°F.
- Grease a 9×9-inch baking pan or line it with parchment paper foreasier cleanup.
- In a mixing bowl, combine: 1¼ cups flour, ⅓ cup brown sugar, and ½ cup softened butter. Mix until crumbly.
- Press the crumb mixture evenly into the bottom of the prepared pan to form the crust.
- Bake for 15 to 20 minutes, until lightly set and just starting to turn golden around the edges.
- Remove the pan from the oven and spread ¾ cup strawberry jam over the hot crust in an even layer. Be careful to avoid the edge of the crust.
- In a separate bowl, combine: ¾ cup flour, ⅛ teaspoon salt, ½ cup softened butter, and ½ teaspoon almond extract. Mix until combined and crumbly.
- Sprinkle the topping mixture evenly over the jam layer.
- Return the pan to the oven and bake for 20 to 25 minutes, untilthe top is lightly golden and the bars are set.
- Let the bars cool fully in the pan before glazing.
- In a small bowl, stir together: ¾ cup powdered sugar, 1 teaspoon almond extract, and 2 to 4 tablespoons milk. Add the milk a little at a time until the glaze is smooth and easy to drizzle.
- Drizzle the glaze over the cooled bars.
- Let it set, then cut into squares and serve.
Notes
Slow Down and Savor It
Some recipes come and go, and some find their way back into the kitchen when you least expect it.
That’s what happened with these strawberry marzipan bars. They started as an old family favorite, disappeared for a season, and then came right back when I needed a good way to use up homemade jam.
Now they’re back in regular rotation, and I’m glad they are.
There’s something special about bringing an old recipe back to life and watching a new group of kids love it just as much as the last one did.
Bake the bars. Pour the coffee. Cut yourself a square before the pan disappears.
Even if you enjoy it alone (no, scratch that – especially if you enjoy it alone 😉) those little moments matter more than we think.
More Bars and Desserts You’ll Love
If you enjoy simple homemade desserts that always get eaten fast, here are a few more favorites to try next.
Peanut Butter Bars – Rich, sweet, and always a crowd favorite. Perfect for potlucks, holidays, or just because.
Rhubarb Cheesecake Bars – Creamy, tangy, and topped with old-fashioned rhubarb flavor in every bite.
Dream Mint Brownies – A chocolate and mint dessert that feels a little special and disappears quickly.
Pistachio Pudding Dessert – Cool, creamy, and the kind of classic dessert that shows up at family gatherings for good reason.
Carrot Cake – Moist, spiced, and topped with rich frosting. A timeless homemade favorite.
There’s always room for one more good dessert recipe in the recipe box.
