BARS:

1 c. butter
2/3 c. sugar
1/2 tsp. vanilla
2 c. flour

To make the crust, combine ingredients and place in a lightly greased jelly roll pan. Bake at 350 degrees for 10 minutes. Remove from oven and allow to cool slightly while preparing filling. Reset oven to 450 degrees.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
2 c. sugar
2 eggs, slightly beaten
2 tsp. vanilla

Blend above ingredients and spread evenly over crust. Set aside while combining topping.

TOPPING:

4 c. thinly sliced and peeled Georgia apples
2/3 c. sugar
1 tsp. cinnamon
1 c. slivered almonds

Combine topping ingredients and place over filling. Bake at 450 degrees for 10 minutes. Reduce to 400 degrees and bake for 20 minutes. Remove from oven and sprinkle with slivered almonds; bake for an additional 5 minutes. Allow to cool.

GLAZE:

1 (18 oz.) jar of peach or apricot preserves

Melt preserves in medium saucepan over low heat. Spread on cooled bars. Yield: 36 bars.

NOTE: Place in freezer for a short while to make cutting into bars easier.