Cherry White Chocolate Blondies (from Southern Living)
1/2 cup butter
12 oz package white chocolate chips, divided
2 eggs
1/2 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cherry preserves (or apricot or raspberry)
1/2 cup coconut
1/2 cup sliced almonds
Preheat oven to 325. Grease and flour an 8x8 inch pan (9x9 inch for thinner bars). Melt the butter. Remove the butter pan from the heat and add 1 cup of the white chocolate chips. Do not stir.
In a bowl, beat the eggs on high for two minutes until foamy. Gradually beat in the sugar. Stir in the butter mixture and the almond extract. Add flour and salt, stirring just until blended.
Spread half of the batter into the pan. Bake for 20 minutes until light golden brown. Melt the 1/2 cup of preserves over low heat, stirring often. Spread the warm preserves over the partially baked blondies in the pan. Stir together the coconut, rest of the white chocolate chips and the remaining batter. Spread over preserves. Sprinkle with the sliced almonds. Bake 25 minutes or until lightly browned. Cool completely. Cut into bars.
To freeze: Tightly wrap cooled, unsliced bars in foil. Place in a ziplock bag. Freeze up to 2 months. Thaw before slicing.
jackie austin