Recipe by FLKeysJen
Posted for the Canada stop on the Summer 2008 Zaar World Tour. Everyone in British Columbia knows that these bars have zero calories during Bathtub Week! In Nanaimo, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time.
- 473.18 ml graham wafer crumbs
- 236.59 ml coconut, unsweetened, flaked
- 118.29 ml pecans, toasted, chopped
- 158.51 ml butter
- 78.07 ml cocoa powder, unsweetened sifted
- 59.14 ml sugar, granulated
- 1 egg, beaten
GRAND MARNIER LAYER
- 473.18 ml icing sugar
- 59.14 ml butter, softened
- 59.14 ml Grand Marnier or 59.14 ml orange liqueur
- 14.79 ml orange rind, coarsely grated
- 14.79 ml butter
- 113.39 g semisweet chocolate, melted
Directions See How It's Made
- 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.