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Print this Recipe    Grand Marnier Nanaimo Bars

2 cups graham wafer crumbs
1 cup unsweetened, flaked coconut
1/2 cup toasted pecans, chopped
2/3 cup butter
1/3 cup unsweetened cocoa powder, sifted
1/4 cup sugar
1 egg, beaten

2 cups icing sugar
1/4 cup butter, softened
1/4 cup Grand Marnier or orange liqueur
1 tablespoon orange rind, coarsely grated

1 tablespoon butter
4 ounces 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

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.


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