Apricot Almond Cream Cheese Squares

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READY IN: 1hr
YIELD: 36 bars
UNITS: US

INGREDIENTS

Nutrition
  • BASE
  • 1
    package yellow cake mix or 1 package white cake mix
  • 12
    cup butter, melted (no substitutions)
  • 12
    cup almonds, finely chopped or ground
  • 1 12
    cups apricot preserves
  • FILLING
  • 1
    (8 ounce) package cream cheese, softened
  • 14
    cup sugar
  • 2
    tablespoons flour
  • 18
    teaspoon salt
  • 1
    teaspoon vanilla
  • 1
  • 13
    cup apricot preserves
  • 12
    cup coconut
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DIRECTIONS

  • Set oven 350 degrees.
  • Set rack to second lowest position.
  • Butter a 13x9 baking pan.
  • In a bowl, combine cake mix and melted butter; mix at low speed until crumbly.
  • Stir in almonds.
  • Reserve 1 cup base mixture.
  • Press remaining mixture in bottom of greased pan.
  • Carefully spread 1-1/2 cup preserves over base.
  • In another bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended.
  • At low speed, mix in 1/3 cup preserves.
  • Carefully spread mixture over base.
  • Combine reserved 1 cup base mixture and coconut; sprinkle over filling.
  • Bake for 30-40 mins, or until very lightly golden brown, and center is set.
  • cool, and then refrigerate overnight.
  • Cut into small squares.
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