Prep Time 10m
Cook Time 40m
Ready Time 180m
Yield 36 bars

  • 1 cup Fisher® Chef's Naturals® Slivered Blanched Almonds
  • 2 cups Pillsbury BEST™ Unbleached All Purpose Flour
  • 1/2 cup Domino® or C&H® Granulated Sugar
  • 1 cup LAND O LAKES® Butter, cut up
  • 1 cup Smucker's® Apricot Preserves
  • 1/3 cup Smucker's® Caramel Flavored Topping
  • 3/4 cup unsweetened or sweetened shredded coconut
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2In food processor bowl with metal blade, place almonds. Cover; process with on-and-off pulses until finely chopped. Add flour, sugar and butter to almonds. Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, finely chop almonds. In large bowl, mix chopped almonds, flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.)
  • Step 3In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
  • Step 4In medium bowl, mix preserves, caramel topping and coconut. Spread over crumb mixture to within 1/2 inch of edges. Sprinkle remaining crumb mixture evenly over apricot mixture to edges of pan.
  • Step 5Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.
Bake-Off is a registered trademark of General Mills ©2008Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820Domino is the registered trademark of American Sugar Refining, Inc. Yonkers, NY 10750 C&H is a registered trademark of C&H Sugar Company, Crockett, CA®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
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