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Grand Marnier Nanaimo Bars

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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