---------- Recipe via Meal-Master (tm) v8.02
 
      Title: GRAND MARNIER NANAIMO BARS
 Categories: Ethnic, Cookies, Candies
      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

----------------------------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

-----------------------------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.
  ~--
 
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