Ingredients
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16 ounces white chocolate, baking bars (2 8-oz. bars, broken into 1 inch pieces)
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1/2 cup unsalted butter, cut into small pieces
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2 eggs
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1/4 cup brown sugar
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2 teaspoons Cointreau liqueur
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1 teaspoon vanilla extract
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2 teaspoons fresh orange zest
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1 1/4 cups flour
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3/4 teaspoon salt
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1/2 cup dried apricot, chopped
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1/2 cup semi-sweet chocolate chips
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1/2 cup macadamia nuts, chopped
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10 ounces white chocolate chips
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1/3 cup cream
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1/3 cup powdered sugar
Instructions
- 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.