Fruit Filled White Blondies for 9X13

By MaryEllen

Reviews
5 stars - Carol found this in Southern Living. It was my second favorite cookie made that year. - ME 1/26/2007
5 stars - This year I used Raspberry because it was the only flavor of regular preserves I had on hand. I think I prefer apricot or strawberry. - ME 12/24/2011
12/18 Just use Strawberry preserves. They are the best!

Source
Source: Southern Living November 2006

Ingredients

• 1 cup butter
• 2 12 oz. packages white chocolate chips, divided
• 4 large eggs
• 1 cup sugar
• 1 teaspoon almond extract
• 2 cups flour
• 1 teaspoon salt
• 1 cup apricot, raspberry or strawberry preserves
• 1 cup sweetened flaked coconut
• 1 cup sliced almonds

Preparation

Step 1

1. Melt butter in a saucepan over low heat, stirring just until melted. Remove from the heat and add 1 cup white chocolate morsels. (do not stir)

2. Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating till blended. Stir in the white chocolate mixture and almond extract, stirring till blended. Add flour and salt, stirring just until blended. Spread half of the batter into a lightly greased and floured 9x13 inch pan.

3. Bake at 325F for 30 minutes or until light golden brown.

4. Melt 1 cup preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondie in the pan. Stir together coconut, remaining 1 cup white chocolate morsels and remaining half of the batter. Spread over melted preserves, spreading to the edge of the pan. Sprinkle batter with1 cup sliced almonds.

5. Bake at 325F for 45 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.

Servings: 16

Nutrition Facts
Serving size: 1/16 of a recipe (2.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 288.38
Calories From Fat (49%) 142.44
% Daily Value
Total Fat 16.32g 25%
Saturated Fat 8.81g 44%
Cholesterol 42.75mg 14%
Sodium 111.46mg 5%
Potassium 126.57mg 4%
Total Carbohydrates 33.23g 11%
Fiber 0.85g 3%
Sugar 26.49g
Protein 4g 8%

Tips
To freeze, tightly wrap baked bars in aluminum foil. Place in a large zip lock freezer bag and seal. Freeze up to 2 months. Let thaw at room temperature before cutting.

Adding to all bar cookies often baked for Christmas: Line each 9x13 pan with release foil so bars can be easily lifted for wrapping before you are ready to cut them.