Apricot Almond Bars (Nebraska State Fair Winner)
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State fair winning recipe also makes for a super coffee cake on weekend mornings.
Ingredients
- 1 package (16 ounces) pound cake mix
- 4 eggs
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract, divided
- 1 cup chopped dried apricots
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners' sugar
- 1/2 cup apricot preserves
- 3/4 cup Gurley’s flake coconut
- 3/4 cup Gurley’s sliced almonds
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the cake mix, 2 eggs, butter and 1 teaspoon vanilla; beat until well blended.
- Fold in dried apricots.
- Spread into a greased 15-in. x 10-in. x 1-in. baking pan; set aside.
- In another bowl, beat the cream cheese, confectioners' sugar, preserves and remaining vanilla.
- Add remaining eggs; beat on low speed just until combined.
- Gently spread over cake batter. Sprinkle with coconut and almonds.
- Bake at for 25-30 minutes or until golden brown.
- Cool and cut into bars.
- Refrigerate leftovers.
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