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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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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