Swedish Punsch Bars - cooking recipe

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
To decorate
300 g almond paste
200 ml powdered sugar
1 tablespoon liquid glucose
3 drops green food coloring
50 -100 g semisweet chocolate

Preparation

Beat butter until light and fluffy.
Add cookie or cake crumbs, cocoa powder and punsch, mix to combine.
Form the dough into 15\"fingers\" and put the fingers in the fridge.
Beat almond paste, sugar and glucose until smooth and colour the marzipan mass with green food colouring.
Roll out the marzipan into a rectangular shape and cut into 15 pieces.
Roll pieces of marzipan tightly around the\"fingers\".
Melt chocolate in a double boiler or microwave, and dip the ends of the bars in chocolate.
Allow chocolate to harden.
Bars will keep in a cool and dry place for 4-5 days.