Grand Marnier Nanaimo Bars Recipe
Yield: 1 ServingsRecipe by luhu.jp
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 ounce: Semisweet chocolate, melted
Directions:
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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Source from luhu.jp
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 from luhu.jp