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Ingredients
- Icing:
- 7 oz oz(198 g) (198 g) white chocolate, chopped
- 1 1tsp tsp(5 mL) (5 mL) grated orange rind
- 1/2 1/2cup cup(125 mL) (125 mL) butter
- 1/4 1/4cup cup(50 mL) (50 mL) whipping cream
- 1-1/2 1-1/2cups cups(375 mL) (375 mL) dried cherries or dried cranberries or slivered apricots
- 3/4 3/4cup cup(175 mL) (175 mL) desiccated coconut
- 2-1/4 2-1/4cups cups(550 mL) (550 mL) shortbread cookieshortbread cookies or vanilla wafer cookies
- 2 2tbsp tbsp(25 mL) (25 mL) butter, melted
- 2 2tbsp tbsp(25 mL) (25 mL) orange juice
- 1 1tbsp tbsp(15 mL) (15 mL) whipping cream
- 2 2cups cups(500 mL) (500 mL) icing sugar
Preparation
Step 1
Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.
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.
Icing: In 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.)
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.