Delectable, sophisticated bars make an elegant addition to any sweet tray.
- Prep time 35 minutes
- Total time 7 hours & 30 minutes
Base: In bowl, combine chocolate wafer crumbs, pecans and sugar; stir in butter until moist- ened. Pat into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325F (160C) oven for 15 minutes. Let cool in pan on rack.
Topping: Place white chocolate and semisweet chocolate in separate bowls. In saucepan, bring cream to boil; pour 1 cup cream over each chocolate. Let stand for 2 minutes; stir until melted.
Divide orange liqueur between bowls. Cover and let semisweet chocolate mixture stand at room temperature. Cover and refrigerate white chocolate mixture, stirring occasionally, until firm, 1-1/2 to 2 hours.
With mixer, beat white chocolate mixture at low speed just until lightened in colour and texture, about 30 seconds. Spread over base. Refrigerate until firm, about 1 hour.
Repeat beating with semisweet chocolate mixture. (If too firm, warm slightly over warm water.) Spread over white chocolate mixture.
Garnish: With tip of sharp knife, mark into 40 bars; place pecan half in centre of each. Cover with plastic wrap; refrigerate until firm, about 4 hours. Cut into bars. (Make-ahead: Cover and refrigerate for up to 5 days or freeze for up to 1 month.)
Makes 40 bars.
Nutritional facts Per bar: about
- Sodium 77 mg
- Protein 2 g
- Calories 225.0
- Total fat 16 g
- Cholesterol 27 mg
- Saturated fat 8 g
- Total carbohydrate 19 g
- Iron 5.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 7.0