1/2 cup: butter, softened
6 ounces: *white chocolate, packed coarsely chopped
1 cup: brown sugar,
1 1/2 cups: fresh cherries from Orchard View, stemmed and pitted
2/3 cup: dairy sour cream
1 1/2 teaspoons: pure vanilla extract
1 cup: pecans, coarsely chopped
1 1/4 cups all-purpose flour
2 ounces: *white chocolate, coarsely chopped
1 teaspoon: baking powder
1/2 teaspoon: baking soda
1/2 teaspoon: salt
Preheat oven to 3500 .
Grease a 13×9-inch baking pan.
Beat butter and brown sugar in a bowl until creamy. Beat in eggs, one at a time. Mix in sour cream and vanilla.
Mix flour, baking powder, baking soda and salt in a small bowl; gradually stir into butter mixture.
Stir in 6 ounces chocolate, cherries and pecans.
Pour batter into prepared pan, Bake 20 minutes or until golden. Cool completely.
Melt 2 ounces chocolate; drizzle over bars. Cut, Refrigerate leftovers.
Makes 24 bars.
For a special treat, serve with a scoop of butter pecan ice cream.
*Select chocolate with cocoa butter for best flavor.