Grand Marnier Nanaimo Barsbars, canadian, candy 2 cup 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 cup icing sugar 1/4 cup butter; softened 1/4 cup grand marnier; or orange liqueur 1 tablespoon orange rind; coarsely grated ----CHOCOLATE TOPPING---- 1 tablespoon 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 |
