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Grand Marnier Nanaimo Bars
by amanda


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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