By Kansas Living

Ingredients

Base

1 pkg. yellow cake mix

½ cup butter, melted

½ cup sliced toasted almonds

12 oz. jar apricot preserves, warmed

Filling

8 oz. cream cheese, softened

1/3 cup granulated sugar

2 Tbs. all-purpose flour

½ tsp. kosher salt

1 tsp. vanilla extract

1 egg

Topping

1 cup reserved base mixture

½ cup flaked coconut, toasted

¼ cup sliced toasted almonds

Instructions

Preheat oven to 350 degrees F.  Generously spray a 9 x 13 baking dish with non-stick spray.  

To prepare base, combine cake mix and butter in a large mixing bowl, using a hand-mixer at low speed; mix just until crumbly.  Stir in almonds; reserve 1 cup of this mixture.  

Press remaining base mixture over bottom of prepared baking dish.  Carefully spread warmed preserves over base, leaving an edge of about 1/4-inch all the way around.  

In the same mixing bowl, combine the cream cheese with the sugar, flour and salt; beat in egg and vanilla until mixture is smooth.  Spread cream cheese mixture over preserves layer.  

To prepare the topping, combine the reserved cup of the base mixture with flaked coconut and ¼ cup sliced almonds; sprinkle over the top of the cream cheese layer.  

Bake, uncovered, for 35-40 minutes, or until golden brown and center is set.  Cool at least 1 hour before cutting into bars or fingers.  Store in refrigerator, but bars are best served at room temperature.