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