Layers of cheesecake, raspberry filling, almonds and coconut form dessert bars perfect for the Fourth of July.

Source: Midwest Living
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Ingredients

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Directions

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  • Preheat oven to 350°. 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.

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  • For crust: Press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until the edges are golden.

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  • Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, eggs and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.

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  • 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.

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  • 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.

Nutrition Facts

355 calories; total fat 20g; saturated fat 8g; polyunsaturated fat 4g; monounsaturated fat 6g; cholesterol 54mg; sodium 128mg; potassium 134mg; carbohydrates 40g; fiber 1g; sugar 27g; protein 5g; trans fatty acidg; vitamin a 465IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 29mcg; vitamin b12mcg; calcium 58mg; iron 1mg.

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