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Prep 25min
Total4hr5min
Servings64
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Ingredients
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
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Steps
1
Heat oven to 375°F. 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.
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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!
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Nutrition Facts
Serving Size:1 Serving
Calories
95
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
15 mg
Sodium
75 mg
Potassium
20 mg
Total Carbohydrate
12 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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