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Title: Grand Marnier Nanaimo Bars
Categories: Canadian Cookie Candy
Yield: 1 Servings
| 2 | c | Graham wafer crumbs |
| 1 | c | Coconut, unsweetened, flaked |
| 1/2 | c | Pecans; toasted, chopped |
| 2/3 | c | Butter |
| 1/3 | c | Cocoa powder; unsweetened sifted |
| 1/4 | c | Sugar, granulated |
| 1 | Egg; beaten | |
| GRAND MARNIER LAYER | ||
| 2 | c | Icing Sugar |
| 1/4 | c | Butter; softened |
| 1/4 | c | Grand Marnier;or orange liqueur |
| 1 | tb | Orange rind; coarsely grated |
| CHOCOLATE TOPPING | ||
| 1 | tb | Butter |
| 4 | oz | Semisweet chocolate; melted |
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 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice.
SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird
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