Almond Apricot And White Chocolate Decadence Bars Recipes

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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

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.

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.

Time 3h35m

Yield 36

Number Of Ingredients 13

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1 egg, slightly beaten
1 package (about 200 g) almond paste (not marzipan)
1/2 cup sugar
1 cup finely chopped dried apricots
1 pkg (250 g) cream cheese, softened
2 eggs
1 teaspoon lemon juice
2 cups white chocolate baking chips
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, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 36, Sodium 100 mg, Sugar 19 g, TransFat 0.5 g

HEAVENLY WHITE CHOCOLATE TOFFEE BARS



Heavenly White Chocolate Toffee Bars image

White on white toppings make these sweet sensations an easy dessert to dress up for a special occasion, or simply for sinfully sumptious snacking!!

Provided by Chef mariajane

Categories     Bar Cookie

Time 40m

Yield 36 bars

Number Of Ingredients 7

1 (225 g) package white chocolate chips
1 cup sweetened coconut, flaked
1/2 cup sliced almonds, toasted
1 (200 g) package toffee pieces, divided
2 cups graham cracker crumbs
3/4 cup butter, melted
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)

Steps:

  • Preheat oven to 350°F Line a 9x13-inch baking dish with parchment paper, overlapping the two longer sides for easy removal.
  • Combine white chocolate chips, coconut, almonds and 1/2 cup toffee bits. Reserve.
  • Mix graham cracker crumbs and remaining toffee bits with butter; press into prepared baking dish.
  • Pour Eagle Brand evenly over crumbs.
  • Sprinkle with white chocolate chip mixture; press down firmly.
  • Bake in preheated oven for 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars.
  • TIPS: Substitute white chocolate chips with 1 cup semi-sweet or milk chocolate chips.

Nutrition Facts : Calories 166.9, Fat 10.3, SaturatedFat 6, Cholesterol 17.5, Sodium 96.9, Carbohydrate 17.5, Fiber 0.4, Sugar 15, Protein 2

SWIRLED ALMOND-APRICOT BARK



Swirled Almond-Apricot Bark image

Provided by Food Network Kitchen

Time 1h25m

Yield 1 pound bark

Number Of Ingredients 5

1/2 pound bittersweet chocolate
1/2 pound white chocolate
1/2 cup slivered almonds
1/2 cup chopped dried apricots
Toasted fennel seeds, for sprinkling

Steps:

  • Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
  • Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces.
  • Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
  • Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

WHITE CHOCOLATE-ALMOND TORTE



White Chocolate-Almond Torte image

Enjoy this delicious torte made with white chocolate and almonds - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 16

1 cup slivered almonds (6 oz)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3 eggs
1/4 cup milk
1 tablespoon almond-flavored liqueur or 1/2 teaspoon almond extract
1 teaspoon vanilla
6 oz white chocolate baking bars, chopped
4 oz white chocolate baking bars, chopped
2 tablespoons boiling water
1 teaspoon vanilla
3/4 cup butter or margarine, softened
2 1/2 cups powdered sugar

Steps:

  • Heat oven to 325°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. Place almonds on ungreased cookie sheet; bake 4 to 7 minutes, stirring occasionally, until lightly browned. Reserve 2 tablespoons almonds for garnish. Place remaining almonds in food processor or blender. Cover; process until almonds are ground; set aside.
  • In small bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Add eggs one at a time, beating on high speed after each addition until smooth and blended. Add milk, liqueur, 1 teaspoon vanilla, the flour mixture and ground almonds; beat on medium speed until smooth. Stir in 6 ounces white chocolate. Spread batter in pan.
  • Bake 50 to 55 minutes or until center springs back when lightly touched and top is evenly browned. Cool 15 minutes; remove side of pan. Cool completely, about 1 hour 30 minutes.
  • Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring constantly, just until chocolate is melted. Stir in 1 teaspoon vanilla; cool to room temperature. In large bowl, beat 3/4 cup butter on medium speed until fluffy. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
  • Run long knife under cake to loosen from pan bottom; transfer to serving plate. Spread frosting over side and top of torte. Garnish with reserved toasted almonds.

Nutrition Facts : Calories 630, Carbohydrate 69 g, Cholesterol 105 mg, Fat 6 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 53 g, TransFat 1 g

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