Grand Marnier Nanaimo Bars

Ingredients:

• 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
  

Directions:

1. In bowl, stir together crumbs, coconut and pecans.
2. In small saucepan, gently heat butter, cocoa and sugar until butter melts.
3. Remove from heat; whisk in egg.
4. Blend into crumb mixture.
5. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes.
6. Let cool on rack.

Grand Marnier Layer:

1. 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.
2. Spread over base.

Chocolate Topping:

1. Stir butter into chocolate until melted; spread evenly over Grand Marnier layer.
2. 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.
3. Let soften slightly before serving.

VARIATION: CLASSIC NANAIMO BARS

1. Make base and Chocolate Topping as above.
2. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla.
3. Substitute 2 tsp. grated lemon rind for orange juice.