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Apricot Almond Squares

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Recipe

 

Yield

24 servings

Prep

20 min

Cook

30 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
18 ¼ ounces cake mix, yellow
with pudding
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½ cup butter
or margarine, melted
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½ cup almonds
finely chopped
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1 ½ cups apricot preserves (jam)
divided
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8 ounces cream cheese
softened
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¼ cup sugar
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2 tablespoons all-purpose flour
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teaspoon salt
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1 large eggs
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1 teaspoon vanilla extract
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½ cup coconut
flaked
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Ingredients

Amount Measure Ingredient Features
527.4 ml/g cake mix, yellow
with pudding
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118 ml butter
or margarine, melted
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118 ml almonds
finely chopped
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355 ml apricot preserves (jam)
divided
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231.2 ml/g cream cheese
softened
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59 ml sugar
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3E+1 ml all-purpose flour
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0.6 ml salt
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1 large eggs
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5 ml vanilla extract
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118 ml coconut
flaked
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Directions

Combine yellow cake mix and butter in large bowl.

Beat at low speed until crumbly with an electric mixer.

Stir in almonds.

Reserve 1 cup crumb mixture.

Press remaining crumb mixture into a greased 13x9x2-inch baking pan.

Carefully spreak 1 cup preserves over crumb mixture, leaving a ¼ inch border.

Beat cream cheese at medium speed with an electric mixer until smooth; add remaining ⅓ cup preserves, sugar, and next 4 ingredients, beating well.

Carefully spread cream cheese mixture over top of preserves.

Combine 1 cup reserved crumb mixture and coconut; sprinkle over cream cheese mixture.

Bake at 350℉ (180℃) F for 30 minutes or until golden brown and center is set.

Cool completely in baking pan on a wire rack.

Cut into squares.

Store in refrigerator.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 17752% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 211mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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