Cointreau Blondies - cooking recipe

Ingredients

Bars
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
Icing
10 ounces white chocolate chips
1/3 cup cream
1/3 cup powdered sugar
2 tablespoons Cointreau liqueur
1 teaspoon fresh orange zest

Preparation

Preheat oven to 350\u00b0F.
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.