Best Nutty Apricot White Chocolate So Decadencce Bars Recipes

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS

Almond, Apricot and White Chocolate Decadence Bars image

Prize-Winning Recipe 2008! Apricots, cream cheese and almond paste create the wow in rich and dreamy bars.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h35m

Yield 36

Number Of Ingredients 13

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1 egg, slightly beaten
1 package (7 or 8 oz) almond paste (not marzipan)
1/2 cup sugar
1 cup finely chopped dried apricots (6 oz)
6 oz cream cheese, softened
2 eggs
1 teaspoon lemon juice
1 bag (12 oz) white vanilla baking chips (2 cups)
2/3 cup whipping cream
1/2 cup sliced almonds

Steps:

Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
Bake 20 to 25 minutes or until set. Cool 30 minutes.
Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 19 g, TransFat 1/2 g

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)

Almond, Apricot and White Chocolate Decadence Bars (Cookie Mix) image

Source: Betty Crocker "Apricots, cream cheese and almond paste create the wow in rich and dreamy bars." Cooking time does not include cooling or refrigeration time.

Provided by Mom2Rose

Categories Bar Cookie

Time 50m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 13

Ingredients

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup butter or 1/2 cup margarine, melted
1/2 teaspoon almond extract
1 egg, slightly beaten
1 (7 -8 ounce) package almond paste (not marzipan)
1/2 cup sugar
1 cup dried apricot (6 oz)
6 ounces cream cheese, softened
2 eggs
1 teaspoon lemon juice
1 (12 ounce) bag white vanilla baking chips (2 cups)
2/3 cup whipping cream
1/2 cup sliced almonds

Steps:

Heat oven to 375°F
In large bowl, stir cookie base ingredients until soft dough forms.
Spread dough in bottom of ungreased 13x9-inch pan.
Bake 10 to 15 minutes or until set.
Cool 10 minutes.
Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
Add apricots; beat on low speed just until combined.
Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
Pour over warm cookie base.
Bake 20 to 25 minutes or until set.
Cool 30 minutes.
Place baking chips in small bowl.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
Let stand 1 minute.
Stir until chips are melted and mixture is smooth.
Pour and spread over filling.
Sprinkle with almonds.
Refrigerate about 2 hours or until set.
For bars, cut into 9 rows by 4 rows.
Store covered in refrigerator.

NUTTY APRICOT & WHITE CHOCOLATE SO DECADENCCE BARS

Nutty Apricot & White Chocolate SO Decadencce Bars image

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.

Provided by Vanessa "Nikita" Milare

Categories Other Desserts

Time 25m

Number Of Ingredients 16

Ingredients

COOKIE BASE:
1 pkg sugar cookie mix
1/2 c butter, melted
1/2 tsp almond extract
1 egg, slightly beaten
FILLING:
1 pkg almond paste (not marzipan)
1/2 c sugar
1 c apricots, dried & finely chopped
6 oz philly cream cheese, softened
2 eggs
1 tsp lemon juice
TOPPING:
1 pkg vanilla or white chocolate chips
2/3 c heavy whipping cream
1/2 c almonds, sliced

Steps:

1. First 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.
2. Next 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.
3. Then 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.