Recipe For Cooking Apricot Almond Squares
Toaster Oven Cookies :: Cookies that Use Cake Mix
Apricot Almond Squares
Posted by Annette at recipegoldmine.com 12/5/2001 5:41 pm
Makes approximately 24 bars.
1 (18.25 oz.) box yellow cake mix with pudding
8 Tbsp. (1 stick) butter, melted
1/2 C. finely chopped almonds (with skins or blanched)
1 1/3 C. apricot preserves (12 oz. jar)
8 oz. cream cheese, at room temperature
1/4 C. sugar
2 Tbsp. flour
1/2 tea. pure almond extract or flavoring
1 lrg. egg
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an unprepared 13 x 9-in. baking pan.
Place the cake mix, melted butter, and almonds in a lrg. mixing bowl. Blend with an electric mixer on low speed for 1 1/2 min. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture should be crumbly. Reserve 1 C. for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Spread the preserves over the crust. Set the pan aside.
For the filling, place the cream cheese in the same mixing bowl used to prepare the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until creamy, 30 seconds. Stop the machine and add the sugar, flour, almond extract or flavoring, and egg. Beat on low speed until well combined, 1 to 2 min. Use the rubber spatula to spread the filling over the preserves so that it covers the entire surface. Scatter the reserved crust mixture over the preserves. Place the pan in the oven.
Bake the cake until the crust is golden brown and the filling is set, 33 to 35 min. Remove the pan from the oven and place it on a wire rack to cool for 30 min.
Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula and serve.
NOTE: Store these bars, covered in plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil, for up to 6 months. Thaw the bars overnight in the refrigerator before serving.
