| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1 |
pk |
(18.25-oz) Pillsbury Plus yellow or white cake mix |
| 1/2 |
c |
Butter or margarine; melted |
| 1/2 |
c |
Almonds; finely chopped with food chopper |
| 1 |
c |
Apricot preserves |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 1/8 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 1/3 |
c |
Apricot preserves |
| 1/2 |
c |
Coconut |
INSTRUCTIONS
FILLING
Heat oven to 350 degrees. Spray 9x13-inch Baker with vegetable oil spray.
Combine cake mix and butter using Pastry Blender in Batter Bowl. Stir in
almonds. Reserve l cup of mixture for filling. Press remaining base
mixture in bottom of Baker. Carefully spread 1 cup preserves over base.*
Combine cream cheese, sugar, flour, salt, vanilla and egg in Batter Bowl
until well mixed. Stir in 1/3 cup preserves. Carefully spread filling
mixture over base. Combine reserved 1 cup base mixture and coconut;
sprinkle over filling. Bake 30-40 minutes or until golden brown and center
is set. Cool completely. Store in refrigerator. 36 bars.
TIP: *For ease in spreading, preserves can be warmed slightly.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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