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These beautiful bars feature three colorful cake-like layers, an apricot filling and a chocolate topping. —Reva Becker, Farmington Hills, Michigan
Originally published as Almond Venetian Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p93
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Reviewed on Dec. 03, 2011 by FruitGal
All of the old reviews are gone! These are fabulous and almost everyone else said so, too. I thought they were too much work to make again, but after tasting them...OMG. Last year I doubled the recipe and made it using a 9x13 pan's lid. Same amount of work, more results to share!
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