Grand Marnier Nanaimo Bars
Yield: 24

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

GRAND MARNIER LAYER
2 cups icing sugar
1/4 cup butter; softened
1/4 cup grand marnier; or orange liqueur
1 tb orange rind; coarsely grated

CHOCOLATE TOPPING
1 tbsp 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.