Cherry-Filled White Chocolate Blondies
1/2 cup butter
1 packages white chocolate morsels (12-ounce) -- divided
2 large eggs
1/2 cup sugar
1/2 teaspoon salmond extract
1 cup all-purpose flour
1/2 teaspoons salt
1/2 cup cherry preserves
1/2 cup sweetened flaked coconut
1/2 cup sliced almonds
Melt butter in a saucepan over low heat, stirring just
Remove pan from heat, and add 1 cup white chocolate morsels.
stir.) Beat eggs at high speed with an electric mixer for 2
until foamy. Gradually add sugar, beating until blended.
butter/white chocolate mixture and almond extract, stirring
blended. Add flour and salt, stirring just until blended.
Spread half of
batter into a lightly greased and floured 8-inch square
pan. Bake at 325
degrees for 20 minutes or until light golden brown. Melt
1/2 cup cherry
preserves in a small saucepan over low heat, stirring
evenly over partially baked blondies in pan. Stir together
remaining 1 cup white chocolate morsels and remaining half
spread over melted cherry preserves, spreading to edges of
batter with 1/2 cup sliced almonds. Bake at 325 degrees for
25 minutes or
until lightly browned. Cool completely in pan on wire rack.
Note: To freeze, tightly wrap baked bars in aluminum
foil. Place in a
large zip-top plastic freezer bag; seal bag, and freeze up
to 2 months.
Let thaw at room temperature before cutting. Seedless
preserves or apricot preserves can be substituted for the
preserves for variety if desired.
Exported from A Cook's Books -- Recipe management for