Almond Apricot And White Chocolate Decadence Bars Food

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS

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.

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

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.

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
• In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
• Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
• To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
• Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.