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Monday, December 29 2014

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
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.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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