From: Nancy,.SanFran

Orange Pecan Blondies
Recipe By : The Canadian Living Test Kitchen
Serving Size : 24

1 cup butter -- softened
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1/4 cup orange juice concentrate
4 teaspoons grated orange rind
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
ICING:
4 ounces white chocolate -- chopped
3 tablespoons butter -- softened
1 cup butter -- softened
1 1/2 cups icing sugar
pinch salt
3 tablespoons milk
1/2 teaspoon vanilla

Flecked with colorful orange rind and crunchy pecans, these bars frosted with white chocolate can he made four days ahead of time. At the bake sale, market these best-sellers as hostess gifts or office party treats.

Line 13- x 9-inch (3.5L) metal cake pan with parchment or waxed paper; grease and set aside.

In large bowl, beat butter with brown and granulated sugars until light and fluffy. Beat in eggs, 1 at a time. Beat in orange juice concentrate, rind and vanilla.

Whisk together flour, baking powder and salt; mix into sugar mixture. Stir in pecans. Spread batter evenly in prepared pan, smoothing top. Bake in center of 350°F (180°C) oven for 35 to 40 minutes or until cake tester inserted in center comes out with just a few moist crumbs clinging to it. Let cool in pan on rack.

ICING: Melt chocolate over hot (not boiling) water. In bowl, beat together butter, icing sugar and salt until blended. Beat in milk and vanilla. Add melted chocolate; beat until smooth. Spread over blondie. (Make-ahead: Wrap in plastic wrap; refrigerate in airtight container for up to 4 days.) Cut into squares. Makes 24 squares.

Yield: 24 squares

Source: Canadian Living Holiday Best, Holiday, 2000