Cointreau Blondies Recipes
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!
Provided by cookiedog
Categories Bar Cookie
Time P1DT40m
Yield 36-64 squares, 36-64 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 198.7, Fat 12.2, SaturatedFat 6.8, Cholesterol 23.9, Sodium 73.1, Carbohydrate 21, Fiber 0.6, Sugar 17, Protein 2.4
COINTREAU BLONDIES
Make and share this Cointreau Blondies recipe from Food.com.
Provided by Boomette
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 499.2, Fat 30.2, SaturatedFat 14.2, Cholesterol 50.8, Sodium 70.8, Carbohydrate 53.4, Fiber 1.3, Sugar 43.9, Protein 6.6
COCONUT BLONDIES
Provided by Ruth Cousineau
Categories Dessert Bake Picnic Coconut Pecan Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 (2-inch) squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
- Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
- Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
- Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.
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