- 24
Ingredients
- Filling:
- 1 pouch (1 lb 1.5oz) Betty Crocker sugar cookie mix
- 1/2 C. butter, melted
- 1/2 t. almond extract
- 1 egg
- 1 can (7 or 8oz) almond paste, crumbled into 1/2" pieces
- 1/4 C. sugar
- 1/4 C. butter, melted
- 2 eggs
- 1/2 C. sliced almonds
- Topping:
- 1/3 C. (2oz) white chocolate baking bar, coarsely chopped
- 2 T. shortening
- 1/4 C. sliced almonds
Preparation
Step 1
In large bowl, stir cookie base ingredients until soft dough forms. Spread into ungreased 13X9 pan. Bake 350* for 15 to 18 minutes or until golden brown.
Meanwhile, in large bowl, beat paste, sugar and 1/4 C. melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be lumpy). Spread almond paste mixture over baked base. Sprinkle with 1/2 C. almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely about 1 hour.
In heavy saucepan, melt chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 C. almonds. Let stand about 30 minutes or until topping is set.
Cut into 8 rows by 4 rows. Store covered at room temperature.
180 cal, 10g fat, 75mg sod., 19g carbs