Nutty Apricot & White Chocolate SO Decadencce Bars

Vanessa "Nikita" Milare


I just love a good cookie. This one not only sounds good but looks good also. Must make sure to buy extra nuts or I'll eat it all before I place on top of the bars.

★★★★★ 1 vote
25 Min



1 pkg
sugar cookie mix
1/2 c
butter, melted
1/2 tsp
almond extract
egg, slightly beaten


1 pkg
almond paste (not marzipan)
1/2 c
1 c
apricots, dried & finely chopped
6 oz
philly cream cheese, softened
1 tsp
lemon juice


1 pkg
vanilla or white chocolate chips
2/3 c
heavy whipping cream
1/2 c
almonds, sliced


1First pre-heat the oven to 375F. Then in a large bowl stir all the cookie base ingredients until soft dough forms. Then spread the dough into the bottom of an ungreased 13x9 inch baking pan. Then bake for about 10 to 15 mins or until set. Then let cool for about 10 mins.
2Next in a large bowl beat the almond paste & sugar with an electric mixer on low speed until crumbly but blended. Then add in the chopped apricots & beat on low speed just until fully combined. Then add in the cream cheese, 2 eggs & the lemon juice. Beat on medium speed until well mixed. Then pour over the warm cookie bottom. Then bake for about 20 to 25 mins or until set. Let cool for about 30 mins.
3Then place the chocolate chips in a small bowl. In a 1 quart sacepan heat the whipping cream just to about boiling over low heat. Make sure to stir occasionally & then pour over the chips. Then let snd for about 1 min. Stir until the chips have melted & the mixture is smooth. Then Pour & spread evenly over the filling. Sprinkle with the sliced almonds. Refrigerate for about 2 hours or until set. Then cut into 9 rows by 4 rows to make the bars. Store in the refrigerator.

About Nutty Apricot & White Chocolate SO Decadencce Bars