White Chocolate Strawberry Squares
Source of Recipe
Frozen Assets
List of Ingredients
1 stick (1/2 cup) butter
1 3/4 cups white chocolate chips (morsels)
2 large eggs
1/2 cup sugar
1 tsp almond extract
1 1/2 cups all-purpose flour
1 cup strawberry preserves or jam (see Tip)
1/3 cup sliced natural almonds
Recipe
1. Heat oven to 350°F. Line a 9-in.-square pan with foil, letting it extend 2
in. above pan on opposite sides. Coat with nonstick spray.
2. Melt butter and 1 1/2 cups white chocolate chips in a medium saucepan over
low heat (mixture may look curdled).
3. Beat eggs and sugar in a large bowl with mixer on medium-high speed until
lemon colored. Stir in white chip mixture and extract until combined, then the
flour just until blended. Remove and reserve 1/2 cup batter. Spread remaining
batter in prepared pan.
4. Bake 20 minutes or until light golden. Gently spread preserves evenly over
crust. Spoon dollops of reserved batter over top; sprinkle with almonds.
5. Bake 30 to 35 minutes until lightly browned. Cool in pan on a wire rack.
6. Lift by foil ends to a cutting board. Melt remaining 1/4 cup white
chocolate chips as pkg directs. Scrape into a small sturdy plastic ziptop bag. Snip
off tip of a corner and drizzle top with back-and-forth lines. Let set. Cut in
36 squares; remove from foil.
Tip:
Raspberry preserves or jam can be substituted.
Storage Tip: Refrigerate airtight up to 1 week or freeze up to 1 month.
Note: These were like candy, more than cookies. I cut mine into 1" squares,
as though they were fudge. They were SUCH a hit. Everyone asked for the recipe.
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