Serves: 36
Total Calories: 88
Heat oven to 350°F. Generously grease 13 x 9-inch pan. In large bowl, combine cake mix and margarine 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 cup preserves over base.*
In same bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended. Beat in 1/3 cup preserves at low speed. Carefully spread mixture over base. Combine reserved 1 cup base mixture and coconut sprinkle over filling.
Bake at 350°F. for 30 to 40 minutes or until golden brown and center is set. Cool completely. Cut into bars. Store in refrigerator.
*TIP: For ease in spreading, preserves can be warmed slightly.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 bar): Calories 160 Protein 2g Carbohydrate 22g Fat 7g Sodium 160mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Apricot Almond Squares recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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