Cointreau Blondies

Recipe by cookiedog
READY IN: 24hrs 40mins
SERVES: 36-64




  • 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.