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Title: Apricot Almond Squares
Categories: Cookie
Yield: 36 Bars
| AMERICAN MEASUREMENTS | ||
| 1 | pk | Yellow or white cake mix |
| W/pudding (18 to 21 oz size) | ||
| 1/2 | c | Margarine or butter; melted |
| 1/2 | c | Finely chopped almonds |
| 1 1/3 | c | Apricot preserves; divided |
| 8 | oz | Cream cheese; softened |
| 1/4 | c | Granulated sugar |
| 2 | tb | All-purpose flour |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla flavoring |
| 1 | Egg | |
| 1/2 | c | Flaked coconut |
Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch pan.
In a large bowl, combine cake mix and margarine; mix at low speed until crumbly. Stir in almonds. Reserve 1 cup of this mixture in a separate bowl.
Press remaining mixture in bottom of greased pan. Carefully spread 1 cup of the preserves over base. This may be easier if you warm the preserves slightly.
In the same bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well-blended. Beat in remaining 1/3 cup preserves at low speed. Carefully spread mixture over base. Combine reserved mixture and coconut; sprinkle over filling.
Bake for 30 to 40 minutes or until golden brown and center is set. Cool completely. Cut into bars. Store in refrigerator. Makes 36 bars.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
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