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Prep 35min
Total3hr35min
Servings36
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Ingredients
Cookie Base
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2
cup butter or margarine, melted
1/2
teaspoon almond extract
1
egg, slightly beaten
Filling
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
Topping
1
bag (12 oz) white vanilla baking chips (2 cups)
2/3
cup whipping cream
1/2
cup sliced almonds
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Steps
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.
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Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.
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