photo by Bekhalyn
- Ready In:
- 1hr 5mins
- 1 1⁄4 cups flour
- 1⁄2 cup packed brown sugar
- 1⁄2 cup finely chopped sliced almonds
- 1⁄2 cup butter flavor shortening
- 2 (8 ounce) packages cream cheese (softened)
- 2⁄3 cup sugar
- 2 eggs
- 3⁄4 teaspoon almond extract
- 1 cup seedless raspberry preserves (or other berry of your choice) or 1 cup raspberry jam
- 1⁄2 cup flaked coconut
- 1⁄2 cup sliced almonds
- Preheat oven to 350°F.
- In a mixing bowl, combine the flour, brown sugar and 1/2 cup finely chopped almonds.
- Cut in shortening until mixture resembles fine crumbs.
- Set aside 1/2 cup crumb mixture for topping.
- For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan.
- Bake for 12 to 15 minutes or till the edges are golden.
- In another mixing bowl, beat the cream cheese, sugar, eggs and almond extract till smooth.
- Spread over the hot crust.
- Return to oven and bake for 15 minutes.
- Spread preserves over cream cheese mixture.
- In a small bowl, combine the reserved crumb mixture, coconut and sliced almonds-sprinkle over preserves.
- Return to oven and bake for 15 minutes more.
- Cool in pan on a wire rack.
- Chill for 3 hours before cutting into bars.
- Store in the fridge.
Questions & Replies
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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
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I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!