Blondies:

Preheat oven to 350° F / 175° C. Line an 8×8-inch square tin with parchment, allowing a 1-inch overhang on all sides. Mist lightly with cooking spray.

Add  the melted butter and brown sugar to a large mixing bowl and whisk until well-combined. Whisk in the egg, milk, and vanilla bean paste.

In a separate bowl, combine flour, baking powder, and salt.

Whisk flour mixture into the wet ingredients. If batter seems dry, add one additional tablespoon of milk.

With a rubber spatula or wooden spoon, fold the chopped pecans and orange zest into the batter, followed by the white chocolate chips.

Pour batter into prepared pan. Bake for 25-28 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Allow blondies to cool completely in the tin before proceeding to the next step.

Line a tray with parchment or a silicone baking mat.

Melt white chocolate couverture over a double boiler or bain marie. Set aside to cool while cutting the blondies.

Turn cooled blondie slab out onto a chopping board. With a sharp chef’s knife, trim the edges, then cut into 7 x 7 rows. When finished, you’ll have 49 1-inch blondie squares. Discard any crumbled or broken squares, or save for snacking.

Arrange blondie squares on prepared tray. Freeze until ready to enrobe.

Temper** white chocolate via your preferred method, or melt white chocolate candy melts according to package directions.

Remove blondie squares from the freezer and, working quickly, enrobe completely in tempered chocolate. Return enrobed blondies to tray and decorate with an enrobing fork, or garnish as desired with toasted pecans or bits of candied orange peel.

Store blondie bites in an airtight container at room temperature for up to 1 week.