Cointreau Blondies Recipes

COINTREAU BLONDIES

Steps:

• 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.

COINTREAU BLONDIES

Steps:

• Grease and line a 32cm x 32cm baking tray with baking paper.
• Preheat oven to 180C (356 F).
• Melt half the chocolate and the butter, mix until smooth.
• Stir in the flour, sugar, orange rind, nuts and remaining white chocolate buttons.
• Mix well and spread into baking tray.
• Bake for 15 go 20 minutes until firm to touch.
• Cool in baking tray.
• Icing: Melt all ingredients and mix well together.
• Pour over cooled base while still in tin.
• Chill overnight and cut into triangles.