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Recipe by: thierry
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See below ingredients and instructions of the recipe
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.
~--
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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