Cherry-Filled White Chocolate Blondies
Southern Living
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 until melted.
Remove pan from heat, and add 1 cup white chocolate morsels. (Do not
stir.) Beat eggs at high speed with an electric mixer for 2 minutes or
until foamy. Gradually add sugar, beating until blended. Stir in
butter/white chocolate mixture and almond extract, stirring until
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 often. Spread
evenly over partially baked blondies in pan. Stir together coconut,
remaining 1 cup white chocolate morsels and remaining half of batter;
spread over melted cherry preserves, spreading to edges of pan. Sprinkle
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. Cut into
bars.
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 raspberry
preserves or apricot preserves can be substituted for the cherry
preserves for variety if desired.
(Southern Living)
Exported from A Cook's Books -- Recipe management for Macintosh
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