Login to rate this recipe.
- Makes: 16 servings
- Yield: 32 bars
- Prep
50 mins
- Chill
3 hrs
- Bake
42 mins to 45 mins
Ingredients
-
1 1/4
cups
all-purpose flour
-
1/2
cup
packed brown sugar
-
1/2
cup
finely chopped sliced almonds
-
1/2
cup
butter-flavored shortening or shortening
-
2
8 -
ounce package
cream cheese, softened
-
2/3
cup
granulated sugar
-
2
eggs
-
3/4
teaspoon
almond extract
-
1
cup
seedless raspberry preserves or other preserves or jam
-
1/2
cup
flaked coconut
-
1/2
cup
sliced almonds
Directions
-
In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.
-
For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 12 to 15 minutes or until the edges are golden.
-
Meanwhile, in another bowl, beat cream cheese, granulated sugar, eggs, and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.
-
Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut, and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.
-
Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator. Makes 32 bars.
