Grand marnier nanaimo bars

1 servings

Ingredients

Quantity Ingredient
2 cups Graham wafer crumbs
1 cup Coconut, unsweetened, flaked
½ cup Pecans; toasted, chopped
⅔ cup Butter
2 cups Icing Sugar
¼ cup Butter; softened
¼ cup Grand Marnier;or orange
1 tablespoon Butter
⅓ cup Cocoa powder; unsweetened sifted
¼ cup Sugar, granulated
1 Egg; beaten liqueur
1 tablespoon Orange rind; coarsely grated
4 ounces Semisweet chocolate; melted

Directions

GRAND MARNIER LAYER

CHOCOLATE TOPPING

In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack.

Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base.

Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.

VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above. In layer, substitute milk for Grand Marnier; add ½ tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice.

SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird

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