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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.
Prep Time: 20 minutes
Cook Time: 10 minutes
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. 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.
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.
