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  Grand marnier nanaimo bars
 
Yield: 1 servings
 
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 MMMMM--------------------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 MMMMM---------------------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. SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird posted by Anne MacLellan

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