Grand marnier nanaimo bars

Yield: 1 servings

Ingredients:

2 c Graham wafer crumbs 1/3 c Cocoa powder; unsweetened
1 c Coconut unsweetened flaked -sifted
1/2 c Pecans; toasted chopped 1/4 c Sugar granulated
2/3 c Butter 1 Egg; beaten ----------------------------GRAND MARNIER LAYER----------------------------
2 c Icing Sugar -liqueur
1/4 c Butter; softened 1 tb Orange rind; coarsely grated
1/4 c Grand Marnier;or orange -----------------------------CHOCOLATE TOPPING-----------------------------
1 tb Butter 4 oz Semisweet chocolate; melted

Instructions:

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