This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cherry-Filled White Chocolate Blondies
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- #65658
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
1/2 cup butter
1 package (12 oz size) white chocolate morsels -- divided
2 large eggs
1/2 cup sugar
1/2 teaspoon salmond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cherry preserves
1/2 cup sweetened flaked coconut
1/2 cup sliced almonds
directions
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 F 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 F 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.
added by
tpogue
nutrition data
395 calories, 21 grams fat, 46 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
I think that either the oven temp was incorrect in the recipe or timing was wrong. I had to bake and re-bake. The flavor of the finished product (once I got it to bake completely) was good but very rich. I suggest you make this at least once before that special occasion you want to use it for.
September 27, 2007
These were a huge hit. The person that I made them for calls them "heaven bars"