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. ---
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|Serving Size: 1 Serving (1697g)|
|Recipe Makes: 1|
|Calories from Fat: 4147 (57%)|
|Amt Per Serving||% DV|
|Total Fat 460.8g||614 %|
|Saturated Fat 282g||1410 %|
|Monounsaturated Fat 110.2g|
|Polyunsanturated Fat 39.5g|
|Cholesterol 691mg||213 %|
|Sodium 4194.1mg||145 %|
|Potassium 3760mg||99 %|
|Total Carbohydrate 794g||234 %|
|Dietary Fiber 87g||348 %|
|Sugars, other 707g|
|Protein 79.3g||113 %|
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Calories per serving: 7216
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