CHERRY-FILLED WHITE CHOCOLATE BLONDIES

1/2 cup butter
1 (12-ounce) package white chocolate morsels, divided use
2 large eggs
1/2 cup sugar
1/2 teaspoon almond 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

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/s8-inch square pan.

Bake at 325 degrees for/s20 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.

*Seedless raspberry preserves or apricot preserves can be substituted for the cherry preserves for variety if desired.

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.

Source: Southern Living magazine, November 2006