Almond, Apricot and White Chocolate Decadence Bars (Cookie Mix)

Recipe by Mom2Rose
READY IN: 50mins
SERVES: 36
YIELD: 36 bars
UNITS: US

INGREDIENTS

Nutrition
  • Cookie Base
  • 1
    (17 1/2 ounce) package betty crocker sugar cookie mix
  • 12
    cup butter or 1/2 cup margarine, melted
  • 12
    teaspoon almond extract
  • 1
    egg, slightly beaten
  • Filling
  • 1
    (7 -8 ounce) package almond paste (not marzipan)
  • 12
    cup sugar
  • 1
    cup dried apricot (6 oz)
  • 6
    ounces cream cheese, softened
  • 1
    teaspoon lemon juice
  • Topping
  • 1
    (12 ounce) bag white vanilla baking chips (2 cups)
  • 23
    cup whipping cream
  • 12
    cup sliced almonds
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DIRECTIONS

  • 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.
  • 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.
  • Bake 20 to 25 minutes or until set.
  • Cool 30 minutes.
  • 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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