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Ingredients (view qty in metric system instead) 1 1/2 cups graham cracker crumbs 3 tbsp. melted butter 1 1/4 cups butter, room temperature, divided 1 1/2 cups chopped pecans 16 ounces powdered sugar, sifted 3 large eggs, beaten to blend 8 ounces unsweetened chocolate, melted and cooled 1 tbsp. Grand Marnier orange liqueur whipped cream Directions Lightly butter a 10x15 inch baking pan. Stir together graham crumbs and melted butter in a small bowl until evenly moistened. Sprinkle crumb mixture evenly over bottom of prepared pan. Refrigerate. Melt 1/4 cup butter in a large skillet over medium heat. Add pecans and toast about 5 minutes, stirring occasionally. Set aside. Cream together remaining butter in a large bowl. Gradually beat in powdered sugar. Add eggs 1 at a time, beating after each addition. Stir in chocolate and pecans. Spread mixture evenly over cold graham crumbs. Drizzle Grand Marnier over top and cut in with the tip of a knife. Refrigerate 1 hour to set. Serve cold with dollops of whipped cream. Serves about 20. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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