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
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
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.
Recipe source: Canadian Living's Desserts by Elizabeth Baird