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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
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.
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