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White Chocolate Cherry Almond Bars

Contributed By: Steven | See all of Steven's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  32 1' x 2" bars
This is a great Valentine's treat to end that special dinner. These bars dissappear so quickly I usually make a double batch each time.
1/2 cup butter
1 (12 oz.)pkg white chocolate morsels divided
2 large eggs room temperature
1/2 cup sugar
1/2 tsp almond extract
1 cup King Arthur All Purpose flour and extra for dusting
1/2 tsp salt
1/2 cherry preserves
1/2 cup sweetened flaked coconut
1 cup sliced almonds
Flour and grease an 8 inch square cake pan and line with parchment. Preheat oven to 325'.

Over low heat melt butter in a saucepan. Stir until melted. Remove the pan from the heat and add 1 cup white chocolate morsels. Shake the pan to ensure all morsels are covered in butter, but don't stir. Set aside. Using a whisk attachment beat eggs on high speed for two minutes with an electric mixer until foamy. Gradually add sugar beating until light in color. Switch to a batter attachment and stir in the melted white chocolate mixture and almond extract until blended. Add flour and salt until blended. Don't over mix. Remove half of the batter from your bowl and spread into your 8 inch pan. (I wear candy gloves and spread it with my hands) Bake for 20 minutes until the top is light golden brown.

Mix the remaining cup of white chocolate morsels and the coconut into the remaining batter and set aside. Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often. Spread the heated cherries over the partially baked batter, spreading evenly over the entire surface. Spread the remaining batter over the top of the cherries using your gloved hands or an off set spatula. Carefully layer your sliced almonds in a shingle pattern overlapping each row. Bake at 325 for 25 minutes until lightly browned. Let cool completely before cutting into

Date Added: 01/11/2010
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