White Chocolate-Strawberry Squares

Cooking Instructions

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.

Melt butter and 1-1/2 cups white chocolate chips in a medium saucepan over low heat (mixture may look curdled).

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, thenthe flour just until blended. Remove and reserve 1/2 cup batter. Spread remaining batter in prepared pan.

Bake 20 minutes or until light golden. Gently spread preserves evenly over crust. Spoon dollops of reserved batter over top; sprinkle with almonds.

Bake 30 to 35 minutes until lightly browned. Cool in pan on a wire rack.

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.

Storage Tip: Refrigerate airtight up to 1 week or freeze up to 1 month.