Ingredients for Almond Apricot And White Chocolate Decadence Bars Cookie Mix
- 1 (17.5 ounce) package Sugar Cookie Mix
- 1/2 cup Butter, softened
- 1 teaspoon Almond Extract
- 1 Egg
- 8 ounces Almond Paste, crumbled
- 1/4 cup Sugar
- 1 cup Dried Apricot, finely chopped
- 2 (8 ounce) packages Cream Cheese, softened
- 2 large Eggs
- 1 tablespoon Lemon Juice
- 1 1/2 cups Vanilla Baking Chips
- 1/2 cup Whipping Cream
- 1/4 cup Sliced Almonds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Apricot And White Chocolate Decadence Bars Cookie Mix? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Almond Apricot And White Chocolate Decadence Bars Cookie Mix
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cookie base ingredients (see below) until a soft dough forms.
- Press dough evenly into the bottom of an ungreased 13x9 inch baking pan.
- Bake for 10-15 minutes, or until the crust is lightly golden and set.
- Remove from oven and let cool for 10 minutes.
- Meanwhile, in a separate large bowl, beat almond paste and sugar with an electric mixer on low speed until crumbly but blended.
- Add the chopped apricots and beat on low speed until just combined.
- Add the softened cream cheese, eggs, and lemon juice. Beat on medium speed until smooth and well blended.
- Pour the apricot filling evenly over the warm cookie crust.
- Bake for 20-25 minutes, or until the filling is set and lightly golden.
- Remove from oven and let cool completely for at least 30 minutes.
- While the bars are cooling, prepare the white chocolate ganache:
- Place white chocolate baking chips in a microwave-safe bowl.
- In a small saucepan, heat whipping cream over low heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the white chocolate chips.
- Let stand for 1 minute, then gently stir until the chips are completely melted and the ganache is smooth.
- Pour the ganache evenly over the cooled apricot filling.
- Sprinkle with sliced almonds.
- Refrigerate for at least 2 hours, or until the ganache is set.
- Once set, cut into 36 bars (9 rows x 4 rows).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
29g
Carbs
4g
