Cointreau Blondies

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!!

Steps

Preheat oven to 350f.

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.

Ingredients

white chocolate, unsalted butter, eggs, brown sugar, cointreau liqueur, vanilla extract, orange zest, flour, salt, dried apricot, semi-sweet chocolate chips, macadamia nuts, white chocolate chips, cream, powdered sugar