Apricot almond squares
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Egg | |
| ⅓ | cup | Apricot preserves |
| ½ | cup | Coconut |
Directions
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, .