| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Ethnic, Cookies, Candies |
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
GRAND MARNIER LAYER
CHOCOLATE TOPPING
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
A Message from our Provider:
“People disappoint. God doesn’t.”