Ingredients

• 1 cup all-purpose flour
• 2 tablespoons confectioners' sugar
• 0.5 cups butter
• 0.33 cups seedless raspberry jam

Instructions

1. 1 Preheat the 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.
2. 2 Whisk all-purpose flour and 2 tablespoons confectioners' sugar together in a bowl; cut in ½ cup butter using 2 knives or pastry blender until mixture resembles fine crumbs. Evenly pat base mixture into the prepared pan.
3. 3 Bake in the preheated oven for 20 minutes. Cool on a wire rack, about 15 minutes. Evenly top base with raspberry jam.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Beat white sugar and ½ cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat in rice flour until well combined; stir in food coloring until filling batter reaches desired shade of red. Evenly spread filling over jam layer.
6. 6 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.
7. 7 Beat 2 cups confectioners' sugar and ⅓ cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Evenly spread icing over cooled bars.
8. 8 Lift squares out of pan by holding edges of parchment paper; transfer to a cutting board. Slice into 1-inch squares with a very sharp knife.

Nutrition per serving