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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup butter
1 (12-oz) pkg white chocolate morsels, divided
2 large eggs
1/2 cup sugar
1/2 tsp almond extract
1 cup all-purpose flour
1/2 tsp 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 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.
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CHERRY-FILLED WHITE CHOCOLATE BLONDIES
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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup butter
1 (12-oz) pkg white chocolate morsels, divided
2 large eggs
1/2 cup sugar
1/2 tsp almond extract
1 cup all-purpose flour
1/2 tsp 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 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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