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
- 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.
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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
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