Almond, Apricot and White Chocolate Decadence Bars

Ingredients

• 17.5 oz sugar cookie mix 
• 0.5 cup butter melted
• 0.5 teaspoon almond extract 
• 1  eggs slightly beaten
• 1 package almond paste (7) (not marzipan)
• 0.5 cup sugar 
• 6 oz apricot dried finely chopped
• 6 oz cream cheese softened
• 2  eggs 
• 1 teaspoon juice of lemon 
• 12 oz peppermint candies white (2 cups)
• 0.7 cup whipping cream 
• 0.5 cup almonds sliced

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer

Directions

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