apricot almond squares

Categories
Cookie
Yield
36 Servings
MeasureIngredient
1 pack (18.25-oz) Pillsbury Plus yellow or white cake mix
½ cup Butter or margarine; melted
½ cup Almonds; finely chopped with food chopper
1 cup Apricot preserves
1 pack (8-oz) cream cheese; softened
¼ cup Sugar
2 tablespoons Flour
⅛ teaspoon Salt
1 teaspoon Vanilla
Egg
⅓ cup Apricot preserves
½ cup Coconut

FILLING

Heat oven to 350 degrees. Spray 9x13-inch Baker with vegetable oil spray.

Combine cake mix and butter using Pastry Blender in Batter Bowl. Stir in almonds. Reserve l cup of mixture for filling. Press remaining base mixture in bottom of Baker. Carefully spread 1 cup preserves over base.* Combine cream cheese, sugar, flour, salt, vanilla and egg in Batter Bowl until well mixed. Stir in ⅓ cup preserves. Carefully spread filling mixture over base. Combine reserved 1 cup base mixture and coconut; sprinkle over filling. Bake 30-40 minutes or until golden brown and center is set. Cool completely. Store in refrigerator. 36 bars.

TIP: *For ease in spreading, preserves can be warmed slightly.

"TURNING OUT THE BEST" RECIPE

BOOK, PILLSBURY

THE PAMPERED CHEF

Downloaded from Glen's MM Recipe Archive, .

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