Cherry-Filled White Chocolate Blondies Recipe

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.