Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Very light and refreshing dessert bars. Could exchange raspberry preserves for any type--blackberry, strawberry, etc.--and they'd be just as good.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine the flour, brown sugar and 1/2 cup finely chopped almonds.
  3. Cut in shortening until mixture resembles fine crumbs.
  4. Set aside 1/2 cup crumb mixture for topping.
  5. For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan.
  6. Bake for 12 to 15 minutes or till the edges are golden.
  7. In another mixing bowl, beat the cream cheese, sugar, eggs and almond extract till smooth.
  8. Spread over the hot crust.
  9. Return to oven and bake for 15 minutes.
  10. Spread preserves over cream cheese mixture.
  11. In a small bowl, combine the reserved crumb mixture, coconut and sliced almonds-sprinkle over preserves.
  12. Return to oven and bake for 15 minutes more.
  13. Cool in pan on a wire rack.
  14. Chill for 3 hours before cutting into bars.
  15. Store in the fridge.
Most Helpful

These were yummy. I made 1/2 a recipe in a 9x9 pan. There wasn't much flour so I used gluten free and it turned out fine. Also used real butter. I used Smucker's triple berry preserves and left out the coconut.

sheepdoc April 29, 2014

Excellent recipe! While making it, I also thought I didn't have enough of the crumb mixture so I put it all in the crust and made some extra for the topping.After eating them, I think if I had been willing to have a thinner crust than I thought I needed the recipe would have been perfect without my addition. Still amazing, so if you like a little thicker crust, it's an option. I used strawberry preserves. Will

Bekhalyn June 28, 2013

These were very tasty. I did not add the coconut or additional nuts. Therefore, next time I would increase the crumb topping by at least 1/2. They were delicious.

Jopalis August 18, 2009