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Grand Marnier Nanaimo Bars

Ingredients: 2 Cup(s) Graham wafer crumbs 1 Cup(s) Coconut, unsweetened, flaked 1/2 Cup(s) Pecans; toasted, chopped 2/3 Cup(s) Raisins; or currants 1/3 Cup(s) Cocoa powder; unsweetened sifted 1/4 Cup(s) Sugar, granulated 1 Egg; beaten 2 Cup(s) Grand Marnier;or orange liqueur 1/4 Cup(s) Butter; softened 1 Tablespoon(s) Orange rind; coarsely grated 4 Ounce(s) Semisweet chocolate; melted Directions: 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
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