Grand Marnier Layered Bars
You'll love these bars full of pecans, coconut, and chocolate. They
are topped with a luscious layer of orange-flavored Grand Marnier
cream cheese frosting and finished with miniature chocolate chips.
Orange juice may be substituted for the Grand Marnier.
INGREDIENTS:
Bottom Layer:
2 cups graham cracker crumbs
1 cup sweetened flaked coconut
1/2 cup pecans, chopped and toasted
2/3 cup butter (1-1/4 sticks)
1/2 cup unsweetened cocoa powder, sifted
1/2 cup granulated sugar
1 extra-large egg, beaten
.
Grand Marnier Layer:
2 cups confectioner's sugar
3 ounces cream cheese, at room temperature
1/4 cup Grand Marnier or orange liqueur
1 tbsp orange zest (see Note)
.
Topping:
1/2 cup miniature chocolate chips
PREPARATION:
Bottom Layer: Preheat oven to 350 F. Line a 9-inch square cake pan
with non-stick foil.
Stir together graham cracker crumbs, coconut, and pecans.
Slowly heat butter, cocoa, and sugar in a small saucepan just until
butter is melted. Remove from heat and whisk in the beaten egg.
Combine egg mixture with crumb mixture. Press into cake pan and bake
in preheated oven for 10 minutes. Cool on rack to room temperature.
Grand Marnier Layer: Beat 1 cup of the confectioner's sugar with the
soft cream cheese until smooth. Add Grand Marnier, remaining sugar,
and orange zest. Spread evenly over cooled bottom layer.
Topping: Sprinkle miniature chocolate chips evenly over the Grand
Marnier layer and lightly press into frosting. Refrigerate for at
least 30 minutes before cutting into bars.
These bar cookies may be covered and refrigerated up to two weeks or
frozen up to 2 months. Leave out at room temperature 15 minutes
before serving.
Yield: 16 servings
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