Coconut-Cherry Bars

Prep Time: 15 minutes
Cook Time: 3 to 4 hours 20 minutes
Makes 16 servings

¹/₂ cup trans-free margarine

1 package (12 ounces) white chocolate chips

2 eggs

¹/₃ cup sugar

1 cup unbleached all-purpose flour

¹/₂ teaspoon salt

¹/₂ teaspoon almond extract

¹/₂ cup sweetened shredded coconut

¹/₂ cup cherry preserves

¹/₄ cup sliced almonds

1. Coat a 4- to 6-quart slow cooker with cooking spray.

2. Melt the margarine in a saucepan over low heat. Remove the pan from the heat and add 1 cup of the chocolate chips. Do not stir. Set aside.

3. In a medium bowl, with an electric mixer on medium speed, beat the eggs until foamy. Gradually beat in the sugar, the reserved margarine mixture, the flour, salt, and almond extract. Mix until just blended. Spread one-quarter of the batter into the cooker.

4. Cover and cook on high for 15 to 20 minutes or until set.

5. Meanwhile, add the coconut and the remaining chips to the rest of the batter. In another saucepan, melt the preserves over low heat.

6. When the crust is finished cooking, evenly spread the preserves then the remaining batter over the top. Re-cover and cook on low for 3 to 4 hours, or until the batter is just set.

7. Turn off the cooker, sprinkle with the almonds, and let stand, uncovered, for 1 to 2 hours, to cool completely before cutting into bars.

Per serving: 258 calories, 3 g protein, 31 g carbohydrates, 15 g fat, 7 g saturated fat, 1 g fiber, 172 mg sodium