- 32
- Easy
- Average budget
Ingredients
- 7 oz white chocolate, chopped
- 1 tsp grated orange rind
- 1/2 cup butter
- 1/4 cup whipping cream
- 1-1/2 cups dried cherries or dried cranberries
- 3/4 cup desiccated coconut
- 2-1/4 cups shortbread cookies or vanilla wafer cookies
- For the Icing:
- 2 tbsp butter, melted
- 2 tbsp orange juice
- 1 tbsp whipping cream
- 2 cups icing sugar
Preparation
Step 1
Line 9-inch square metal cake pan with parchment paper to extend 1 inch above rim on 2 sides, or grease; set aside.
Step 2
In large bowl, combine white chocolate with orange rind; set aside. In small saucepan, heat butter with cream over medium heat until steaming; pour over chocolate mixture and stir until melted. Stir in cherries and coconut. Stir in cookie crumbs in 2 batches until blended. Scrape into prepared pan, smoothing top. Chill until firm, about 1 hour.
Step 3
ICING: In a bowl, stir together butter, orange juice and cream; stir in icing sugar in 2 batches. Spread over cherry mixture and smooth using offset metal spatula dipped in hot water, shaking off excess water. (Make ahead: Cover and refrigerate for up to 1 week or overwrap with heavy-duty foil and freeze for up to 2 weeks).
Step 4
Using parchment paper handles, transfer to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into bars or squares as desired.