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Grand Marnier Nanaimo Bars

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


  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.


  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.

Recipe source: Canadian Living's Desserts by Elizabeth Baird

Canadian Recipes



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