2 cups slivered almonds
1/2 cup butter, melted
1 box of powdered sugar (about 4 cups)
1 (8 oz) package of cream cheese, softened
2 teaspoons almond extract
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 inch baking dish. Set aside.
In a clean, dry skillet over medium-high heat, add in your slivered almonds and toast up (it will take about 3 minutes). Once they start to get toasted and slightly browned, remove from heat and set aside.
In a large mixing bowl, combine cake mix, 2 eggs and melted butter. Spread in bottom of pan.
Spread the toasted almonds (reserving a few) across the cake layer.
In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, cream cheese and almond extract until smooth. Spread on top of toasted almonds.
Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).
Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.
Garnish bars with a few extra toasted almonds before serving.