| 2 | cups Gold Medal® all-purpose flour |
| 3/4 | cup butter or margarine, softened |
| 1/4 | cup granulated sugar |
| 1/3 | cup light corn syrup |
| 1/2 | teaspoon salt |
| 2 | packages (8 ounces each) cream cheese, softened |
| 3 | eggs |
| 1 | cup light corn syrup |
| 2 | teaspoons vanilla |
| 3/4 | cup apricot preserves |
| Powdered sugar, if desired |
| 1. | Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. Beat flour, butter, granulated sugar, 1/3 cup corn syrup and the salt in large bowl with electric mixer on low speed until dough forms. Press evenly in pan. |
| 2. | Beat cream cheese in medium bowl on medium speed until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough. |
| 3. | Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy.) Stir preserves; spread over hot bars. Refrigerate at least 3 hours until chilled. |
| 4. | For 64 bars, cut into 8 rows by 4 rows; cut bars diagonally in half. Sprinkle with powdered sugar just before serving. Store covered in refrigerator. |
|
| Make sure that your cream cheese is softened so that it quickly blends in with the other ingredients. Beat the batter just until it's smooth; overbeating can cause a dry cheesecake. |
|
| Fool guests by making them think you made two desserts. Spread apricot preserves over one half of the bars and raspberry preserves over the other half! |
Nutrition Information:
95 ( 45 ); 5 g ( 2 g); 15 mg; 75 mg; 12 g ( 0g); 1 g 4 %; 0%; 0%; 2 % 1 ; 1