Recipe - Grand Marnier Nanaimo Bars

2 cup Graham wafer crumbs
1 cup Coconut, unsweetened, flaked
One half cup Pecans; toasted, chopped
2/3 cup Butter
1/3 cup Cocoa powder; unsweetened
sifted
One fourth cup Sugar, granulated
1 Egg; beaten

GRAND MARNIER LAYER
2 cup Icing Sugar
One fourth cup Butter; softened
One fourth cup Grand Marnier;or orange
liqueur
1 tablespoon Orange rind; coarsely grated

CHOCOLATE TOPPING
1 tablespoon Butter
4 ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini