Lemon Apricot Bars
1 large egg
2 tablespoons, melted
1 (12 oz.) jar
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
HEAT oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray. Reserve 1 cup cake mix for topping.
STIR remaining cake mix, 1 egg and shortening in medium bowl with a fork until evenly moistened. Press into bottom of prepared pan. Spread preserves evenly over crust.
For Buttermilk Topping: BEAT eggs, buttermilk, shortening and vanilla in large bowl on medium speed of electric mixer until blended. Gradually add reserved cake mix, beating until smooth. Pour over preserves.
BAKE 45 to 50 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack. Sprinkle with powdered sugar.
Serving Size (1 of 24 bars), Calories 170 (Calories from Fat 70), Total Fat 7g (Saturated Fat 3g, Trans Fat g), Cholesterol 30mg, Sodium 150mg, Total Carbohydrate 25g (Dietary Fiber g, Sugars 18g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.