White Chocolate Cherry Bars 1998

easy moist bar recipe

• Ready In: 1 hr
• Serves: 16-20
• Yields: 16-20 squares

Ingredients

• 2 1⁄4 cups  sifted all-purpose flour, sifted before measuring
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup unsalted butter, at room temperature
• 2⁄3 cup  firmly packed light brown sugar
• 1⁄2 cup granulated sugar
• 2  large eggs
• 1 1⁄2 teaspoons  almond extract
• 1  cup dried cherries
• 9  ounces white chocolate, coarsely chopped (white chocolate chips work, too)
• 1  cup  blanched slivered almond

Directions

1. Position a rack in the middle of an oven and preheat the oven to 350 degress.
2. Butter and flour a 9-by-13-inch baking dish.
3. Sift together the sifted flour, baking powder, baking soda and salt. Set aside.
4. 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.
5. Add the eggs one at a time, beating well after each addition.
6. Add the almond extract.
7. Add the flour mixture and carefully beat just until thoroughly combined.
8. Stir in the cherries, white chocolate and almonds.
9. Scrape the batter into the prepared baking dish, smoothing the top with a rubber spatula.
10. Bake until the top is golden and the edges have just started to pull away from the sides, 35-45 minutes.
11. Transfer to a wire rack and let cool completely, then cut into bars.
12. Store in a covered container and room temperature for up to a week. Makes 16-20 bars.