Shelly's Recipe

GRAND MARNIER LAYERED BARS

Category: Bars

Bottom Layer
2 cups graham cracker crumbs
1 cup sweetened flaked coconut
1/2 cup pecans, chopped and toasted
2/3 cup butter
1/2 cup unsweetened cocoa powder, sifted
1/2 cup sugar
1 extra-large egg, beaten

Grand Marnier Layer
2 cups confectioners sugar
3 oz 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

Bottom Layer: Preheat oven to 350. Line a 9 inch square cake pan with non-stick foil. Stir together graham cracker crumbs, coconut, and pecans. Set aside.

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 confectioners 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. Note: 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.