This recipe was developed for RSC #9. (Thank you Tigerduck for the wonderful ingredient list). Each bite offers a different flavor in this bar that is rich sweet and candy like. A decadent treat sure to impress. The cook time includes time in the fridge. They should be cut in very small pieces as they are very sweet!
- 16 ounces white chocolate, baking bars (2 8-oz. bars, broken into 1 inch pieces)
- 1⁄2 cup unsalted butter, cut into small pieces
- 2 eggs
- 1⁄4 cup brown sugar
- 2 teaspoons Cointreau liqueur
- 1 teaspoon vanilla extract
- 2 teaspoons fresh orange zest
- 1 1⁄4 cups flour
- 3⁄4 teaspoon salt
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup macadamia nuts, chopped
- 10 ounces white chocolate chips
- 1⁄3 cup cream
- 1⁄3 cup powdered sugar
- 2 tablespoons Cointreau liqueur
- 1 teaspoon fresh orange zest
- Preheat oven to 350°F.
- Line a 9 inch square baking pan with waxed paper, then grease the paper.
- Melt white chocolate and butter in a double boiler over hot, but not boiling water.
- Stir mixture occasionally until smooth. Set aside.
- In a large mixing bowl, beat eggs until foamy.
- Add sugar, Cointreau, vanilla extract, orange zest, melted chocolate and butter slowly.
- Fold in flour, salt, dried apricots, chocolate chips and macadamia nuts until well combined.
- Spoon mixture into the prepared pan.
- Bake 25 minutes.
- Cool bars in pan.
- Melt all ingredients in a double boiler and mix well until smooth.
- Pour over the bars in the pan.
- Refrigerate overnight so that the icing will solidify.
- Using the wax paper as an aid, lift the bars from the pan.
- Use the blade of a pastry scraper or a knife to cut the bars into small squares or triangles.
- These are best served at room temperature.
Those blondies are lovely! As you say each bite offers a different taste. I couldn't make the icing because I didn't have the time, but everybody who tried the blondies said they taste excellent. Thank you for creating such a wonderful recipe!
I'm sorry this ended up just being okay for us. It has very expensive ingredients and didn't wow us as expected. All I could taste was white chocolate. I brought it to work and only half was eaten after 5 days. I do feel this was more of a confection to be eaten in small quanties than a blondie bar.
This was so easy to make and it made a lot. I think I counted 60 pieces. Was this suppose to be a candy or a bar recipe. Anyway you look at it, it was really good.