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Cointreau Blondies

Cointreau Blondies created by cookiedog

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!

Ready In:
24hrs 40mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Icing:

  • 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.
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@cookiedog
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@cookiedog
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"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!"
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  1. cookiedog
    Cointreau Blondies Created by cookiedog
    Reply
  2. tigerduck
    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!
    Reply
  3. Engrossed
    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.
    Reply
  4. bitterman
    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.
    Reply
  5. FLKeysJen
    Decadent is an understatement - imagine the richest fudge you've ever had, topped with even richer icing! These are so filling that two bites is enough, like a See's candy in the box. This should be 64 servings, identified as a candy, not as a blondie per se. Taster comments included: "Whoever invented this recipe was a diabetic in a past life" and "maybe you can have too much of a good thing." Note in Florida we need to store these in the refrigerator but they are much, much better at room temperature.
    Reply
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