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home > recipes > candy / snacks > grand marnier nanaimo bars
2 Cups Graham wafer crumbs 1 Cup Coconut, unsweetened -- flaked 1/2 Cup Pecans; toasted -- chopped 2/3 Cup Butter 1/3 Cup Cocoa powder -- unsweetened sifted 1/4 Cup Sugar -- granulated 1 Egg -- beaten Grand Marnier Layer: 2 Cups Icing Sugar 1/4 Cup Butter -- softened 1/4 Cup Grand Marnier -- or orange liqueur 1 Tablespoon Orange rind -- coarsely grated Topping: 1 Tablespoon Butter 4 Ounces 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

Grand Marnier Nanaimo Bars


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list all recipes for CANDY-SNACKS (223)
list all recipes by AMANDA (175)


   

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keyword: grand
keyword: marnier
keyword: nanaimo
recipes for candy-snacks
recipes by amanda
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(posted November 10, 2004)

2 Cups Graham wafer crumbs
1 Cup
Coconut, unsweetened -- flaked
1/2 Cup Pecans; toasted -- chopped
2/3 Cup
Butter
1/3 Cup
Cocoa powder -- unsweetened
sifted
1/4 Cup
Sugar -- granulated
1
Egg -- beaten
Grand Marnier Layer:
2 Cups
Icing Sugar
1/4 Cup
Butter -- softened
1/4 Cup
Grand Marnier -- or orange
liqueur
1 Tablespoon
Orange rind -- coarsely grated
Topping:
1 Tablespoon
Butter
4 Ounces 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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