Accompanied Kathleen Brotherton column, 1-31-2013
1/2 cup low-fat margarine
1 package white chocolate chips (12-ounce package)
2 eggs
1/3 cup sugar
1 cup 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
Coat a slow cooker (5 quarts or larger) with cooking spray. Melt margarine in saucepan over low heat. Remove pan from heat and add 1 cup of the chocolate chips. Do not stir. Set aside.
Beat eggs until foamy in medium bowl.
Gradually mix in sugar, margarine mixture, flour, salt and almond extract until just blended. Spread one-quarter of batter in cooker. Cover.
Cook on high 15-20 minutes. Add coconut and remaining chocolate chips to the rest of batter.
Melt preserves over low heat in saucepan. When crust is finished, evenly spread preserves and then remaining batter on top.
Cover. Cook on low 3-4 hours or until batter is just set. Turn off cooker, sprinkle with almonds and let stand, uncovered, for 1-2 hours, or until completely cool. Cut into bars.
Serves 16.
Per bar: 254 calories; 14g fat
