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Apricot-Almond Squares

Apricot-Almond Squares

  • 1 box yellow or white cake mix
  • 1 stick butter, melted
  • One-half cup sliced almonds
  • 1 cup apricot preserves, warmed
  • 8 ounces cream cheese, softened
  • One-fourth cup sugar
  • 2 tablespoons flour
  • One-eighth teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • One-third cup apricot preserves, warmed
  • One-half cup flaked coconut

Heat over to 350 degrees. Grease 9" x 13" pan.

In mixing bowl combine cake mix and butter. Mix slowly until crumbly (not too long or it will be a ball and you want crumbs). Stir in one-half cup almonds. Reserve 1 cup and put aside. Press remaining mixture in bottom of prepared pan. Warm 1 cup preserves and carefully spread over base.

In same mixing bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well-blended (longer is better). At low speed, mix in one-third cup preserves. Carefully spread mixture over base.

Combine reserved 1 cup base mixture and coconut. Sprinkle evenly over filling. Bake 30 to 40 minutes or until golden brown.

Cool completely before cutting into bars. Store in refrigerator. Makes about 36 bars

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