Perfect Summer Dessert!

I made this yummy little "Blondies" dessert for the July 4th picnic, except instead of Apricot I used Cherry preserves. From Southern Living -

Ingredients

* 1/2 cup butter
* 1 (12-oz.) package white chocolate morsels, divided
* 2 large eggs
* 1/2 cup sugar
* 1/2 teaspoon almond extract
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup apricot preserves (or any flavor, I used cherry)
* 1/2 cup sweetened flaked coconut
* 1/2 cup sliced almonds (I only used a sprinkling of almonds, not even 1/4 cup)

Preparation

1. Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from 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 until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8-inch square pan.

3. Bake at 325° for 20 minutes or until light golden brown.

4. Melt 1/2 cup apricot preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining 1 cup white chocolate morsels, and remaining half of batter; spread over melted apricot preserves, spreading to edges of pan. Sprinkle batter with 1/2 cup sliced almonds.

5. Bake at 325° for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.