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

Source: Midwest Living

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Recipe Summary test

prep:
50 mins
chill:
3 hrs
bake:
42 mins
total:
3 hrs 92 mins
Servings:
16
Yield:
32 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Meanwhile, in a medium 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.

Nutrition Facts

355 calories; fat 20g; cholesterol 54mg; saturated fat 8g; carbohydrates 40g; mono fat 6g; poly fat 4g; insoluble fiber 1g; sugars 27g; protein 5g; vitamin a 464.6IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.9mg; folate 28.8mcg; vitamin b12 0.1mcg; sodium 128mg; potassium 134mg; calcium 58mg; iron 1.1mg.
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