Cognac Nanaimo Bars

Directions

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 350℉ (180℃) F oven for 10 minutes.

Let cool on rack.

Cognac Layer:

In a bowl, mix in half of the icing sugar with butter; mix in cognac, remaining icing sugar and orange rind.

Spread over base.

Chocolate Topping:

Stir butter into chocolate until melted; spread evenly over cognac layer.

Let cool for 20 minutes in refrigerator; cut into 12 bars.

Note: 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 cognac, add ½ teaspoon vanilla. Substitute 2 teaspoon grated lemon rind for orange rind.