White Chocolate Cherry Bars 1998 Recipes

Steps:

• Position a rack in the middle of an oven and preheat the oven to 350 degress.
• Butter and flour a 9-by-13-inch baking dish.
• Sift together the sifted flour, baking powder, baking soda and salt. Set aside.
• Place butter and both sugars in large bowl. Using a whisk or electric mixer set on medium speed, beat until light and fluffy, about five minutes with a whisk or 2-3 minutes with a mixer.
• Add the eggs one at a time, beating well after each addition.
• Add the almond extract.
• Add the flour mixture and carefully beat just until thoroughly combined.
• Stir in the cherries, white chocolate and almonds.
• Scrape the batter into the prepared baking dish, smoothing the top with a rubber spatula.
• Bake until the top is golden and the edges have just started to pull away from the sides, 35-45 minutes.
• Transfer to a wire rack and let cool completely, then cut into bars.
• Store in a covered container and room temperature for up to a week. Makes 16-20 bars.

Steps:

• Heat oven to 325°F. Grease or spray 13x9-inch pan. In large bowl, beat brown sugar, butter, vanilla, almond extract and eggs with electric mixer on medium speed until light and fluffy.
• On low speed, beat in flour, baking powder and salt until well blended. Set aside 1/4 cup of white chocolate bar chunks. Stir in remaining chunks, almonds and cherries. Spread batter evenly in pan.
• Bake 35 to 40 minutes or until top is golden brown and set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave reserved white chocolate bar chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Drizzle glaze over bars. Or if desired, place glaze in small food-storage plastic bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over bars. Let stand until glaze is set, about 3 hours. For bars, cut into 6 rows by 6 rows.

Steps:

• In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
• Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
• Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
• Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.