Grand Marnier Layered Bars Recipe

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. 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 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

Note: Use a microplane to make quick work of zesting citrus fruit.

_{Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.}