Grand Marnier Nanaimo Bars

by Elizabeth Baird

Servings: 2 dozen

INGREDIENTS

2 cups graham cracker crumbs
1 cup coconut, unsweetened, flaked
1/2 cup pecans, toasted
2/3 cup butter
1/3 cup unsweetened cocoa powder, sifted
1/4 cup Granulated sugar
1 egg, beaten

Grand Marnier Layer:
2 cups icing sugar
1/4 cup butter, softened
1/4 cup Grand Marnier or orange liqueur
1 tbsp. orange rind, coarsely grated

Chocolate Topping:
1 tbsp. butter
4 oz. semi-sweet chocolate, melted

INSTRUCTIONS

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 350°F 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.

CHEF COMMENTS

VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping asabove. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice.

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