Best Cookie Recipes: Cherry-Filled White Chocolate Blondies – Pittsburgh Post

My mom was a good cook, however, she frequency done cakes or cookies, for one elementary reason. Once they were out of a oven, they compulsory some-more work. As a result, my childhood was filled with pies, and some-more pies, or on singular occasions, bar cookies. The apple hasn’t depressed distant from a tree. we dislike messing around in a kitchen longer than it takes to cocktail a vessel into a oven. As a result, I’m always on a surveillance for a special dessert that tastes wonderful, though does not engage lots of labor.

These bars would have been a favorite during a home. They have all a bells and whistles of a some-more perplexing recipe, are filled with tantalizing reduction such as white chocolate, coconut and slivered almonds, and nonetheless are elementary to make. They cut simply so can be served adult easily sliced on a flashy plate, and they also advantage from resting for a day in a pan. What could be better?

— Susan Banks, duplicate editor 

Cherry-Filled White Chocolate Blondies

PG tested

These bars took an additional 5 mins during a second baking, so check them after 20 mins to see how they look. They can be solidified for adult to 2 months.

½ cup butter

1 (12-ounce) package white chocolate morsels, divided

2 vast eggs

½ cup sugar

½ teaspoon almond extract

1 crater all-purpose flour

½ teaspoon salt

Cooking spray

½ cup cherry preserves

½ cup honeyed flaked coconut

½ cup sliced almonds

Preheat oven to 325 degrees. Place butter in a saucepan over low heat; cook, stirring occasionally, 1 to 2 mins or until melted. Remove from feverishness and supplement 1 crater white chocolate morsels. (Do not stir.)

Beat eggs during high speed with an electric mixer for 2 mins or until foamy. Gradually supplement sugar, violence until blended. Add white chocolate reduction and almond extract, stirring until blended. Add flour and salt, stirring only until blended. Spread half a beat into a easily greased (with cooking spray) and floured 8-inch block pan.

Bake for 20 minutes, or until easily browned.

Place cherry preserves in a tiny saucepan over low heat; cook, stirring frequently, 1 notation or until melted. Spread uniformly over partially baked blondies in pan. Combine coconut, remaining 1 crater white chocolate morsels, and remaining half of a beat in a middle play and widespread over melted cherry preserves, swelling to a edges of pan. (Batter will be stiff.) Sprinkled beat with almonds.

Return to a oven and bake an additional 25 minutes, or until easily browned. Cool totally in vessel on a handle shelve (about 1 hour). Cut into bars.

To freeze: Tightly hang baked bars in tin foil. Place bars in a vast zip-top cosmetic freezer bag; sign bag and solidify adult to 2 months. Let unfreeze during room heat before cutting.

Makes 16 bars.

— Southern Living Special Collector’s Edition: Best Cookies Bars (2017)

Best Holiday, Christmas Cookie Recipes:
The Post-Gazette staff shares holiday favorites. View them all here!

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