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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, melted |
| 1/2 | teaspoon almond extract |
| 1 | egg, slightly beaten |
|
| 1 | package (7 or 8 oz) almond paste (not marzipan) |
| 1/2 | cup sugar |
| 1 | cup finely chopped dried apricots (6 oz) |
| 6 | oz cream cheese, softened |
| 2 | eggs |
| 1 | teaspoon lemon juice |
|
| 1 | bag (12 oz) white vanilla baking chips (2 cups) |
| 2/3 | cup whipping cream |
| 1/2 | cup sliced almonds |
| 1. | Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes. |
| 2. | Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base. |
| 3. | Bake 20 to 25 minutes or until set. Cool 30 minutes. |
| 4. | Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. |
| In step 1, bake cookie base 15 to 20 minutes. In step 3, bake 25 to 30 minutes. |
|
| Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan. |
Nutrition Information:
220 ( 110); 12g ( 6g, 1/2g); 35mg; 100mg; 25g ( 0g, 19g); 3g 6%; 0%; 4%; 4% 1/2 ; 1 ; 0 ; 2 1/2 1 1/2