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-> [Canadian, Candies & Sweets, Cookies & Bars, Desserts, North American] -> [Grand marnier nanaimo bars Recipe] |
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Grand marnier nanaimo bars
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| Artist: |
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| Categories: |
Canadian, Candies & Sweets, Cookies & Bars, Desserts, North American |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 2
| cup | Graham wafer crumbs | | 1
| cup | Coconut, unsweetened, flaked | | 1/2
| cup | Pecans, toasted, chopped | | 2/3
| cup | Butter | | 1/3
| cup | Cocoa powder, unsweetened | | | -sifted | | 1/4
| cup | Sugar, granulated | | 1
| | Egg, beaten | | | GRAND MARNIER LAYER | | 2
| cup | Icing Sugar | | 1/4
| cup | Butter, softened | | 1/4
| cup | Grand Marnier, or orange | | | -liqueur | | 1
| tbsp | Orange rind, coarsely grated | | | CHOCOLATE TOPPING | | 1
| tbsp | Butter | | 4
| oz | Semisweet chocolate, melted |
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Procedures:
| 1 | In bowl, stir together crumbs, coconut and pecans. | | 2 | In small saucepan, gently heat butter, cocoa and sugar until butter melts. | | 3 | Remove from heat; whisk in egg. | | 4 | Blend into crumb mixture. | | 5 | Press into greased 9 inch square cake pan. | | 6 | Bake in 350f oven for 10 minutes. | | 7 | Let cool on rack. | | 8 | 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. | | 9 | Spread over base. | | 10 | Chocolate topping: stir butter into chocolate until melted; spread evenly over grand marnier layer. | | 11 | Let cool for 20 minutes in refrigerator; cut into bars. | | 12 | (bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. | | 13 | Let soften slightly before serving. | | 14 | Variation: classic nanaimo bars make base and chocolate topping as above. | | 15 | In layer, substitute milk for grand marnier; add ?tsp vanilla. | | 16 | Substitute 2 tsp grated lemon rind for orange juice. |
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