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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1/2 cup butter
1 (12-oz.) package 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 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in 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 for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
Variations:
Raspberry-Fill White Chocolate Blondies: Substitute 1/2 cup seedless raspberry preserves for cherry preserves. Proceed with recipe as directed.
Apricot-Filled White Chocolate Blondies: Substitute 1/2 cup apricot preserves for cherry preserves. Proceed with recipe as directed.
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CHERRY FILLED WHITE CHOCOLATE BLONDIES with Variations.
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1/2 cup butter
1 (12-oz.) package 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 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in 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 for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
Variations:
Raspberry-Fill White Chocolate Blondies: Substitute 1/2 cup seedless raspberry preserves for cherry preserves. Proceed with recipe as directed.
Apricot-Filled White Chocolate Blondies: Substitute 1/2 cup apricot preserves for cherry preserves. Proceed with recipe as directed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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