Apricot Almond Squares

36 Servings

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Apricot Almond Squares Ingredients

1 pk (18.25-oz) Pillsbury Plus	2 tb Flour
1/2 c Butter or margarine; melted	1/8 ts Salt
1/2 c Almonds; finely chopped with	1 ts Vanilla
1 c Apricot preserves	1 Egg
FILLING	1/3 c Apricot preserves
1 pk (8-oz) cream cheese;	1/2 c Coconut
1/4 c Sugar

Instructions for Apricot Almond Squares

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 1/3 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CookiesCuisine: Uncategorized