Place nuts in a food processor, process till finely chopped. Add
2 cups flour, confectioners sugar and salt. Process until
blended. Add butter, pulse until just crumbly.
Press into an untreated 13x9 pan. Bake at 350 degrees for 15-
20 minutes. Or until lightly browned.
in a clean processor, combine mango and orange marmalade.
Process until smooth. Add sugar and remaining flour, process
until combined. Add eggs and lemon peel, process until
combined. Pour over crust. Sprinkle with coconut.
Bake for 23-28 minutes or until golden brown around the
edges. Cool on a wire rack. Cut into bars. Refrigerate.
Originally Submitted
7/28/2015
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