Apricot Almond Squares
Yield
24 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ¼ | ounces |
cake mix, yellow
with pudding |
|
| ½ | cup |
butter
or margarine, melted |
|
| ½ | cup |
almonds
finely chopped |
*
|
| 1 ½ | cups |
apricot preserves (jam)
divided |
*
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 527.4 | ml/g |
cake mix, yellow
with pudding |
|
| 118 | ml |
butter
or margarine, melted |
|
| 118 | ml |
almonds
finely chopped |
*
|
| 355 | ml |
apricot preserves (jam)
divided |
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
coconut
flaked |
*
|
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.
