Almond, Apricot and White Chocolate Decadence Bars

 

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.