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Name: Cherry White Chocolate Blondies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup butter; 12 oz 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

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INGREDIENTS

1/2 cup butter
12 oz 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

Recipe

INSTRUCTIONS

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.

NOTES

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Cherry White Chocolate Blondies

1/2 cup butter
12 oz 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.

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Nutrition

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Serving Size: 1 Recipe (830g)
Recipe Makes: 1 Serving

Calories: 3645
Calories from Fat: 2239 (61%)

Amt Per Serving		% DV

	Total Fat 248.8g	332 %
	Saturated Fat 141g	705 %
	Monounsaturated Fat 74g
	Polyunsanturated Fat 14.7g
Cholesterol 687.7mg		212 %
Sodium 30585.1mg		1055 %
Potassium 1770.3mg		47 %
Total Carbohydrate 312g		92 %
	Dietary Fiber 13.6g	55 %
	Sugars, other 298.4g
Protein 56.1g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3645

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