Cranberry Nanaimo Bars

• 1/2 cup butter, softened
• 3 semi-sweet chocolate baking squares
• 2 tablespoons granulated sugar
• 1 egg
• 2 cups graham cracker crumbs
• 1 cup angel flake coconut
• 1 tablespoon grated orange rind
• CRANBERRY LAYER
• 1/4 cup cranberry sauce, finely chopped (with whole berries)
• 1 tablespoon Grand Marnier (or orange liqueur or orange juice)
• CUSTARD LAYER
• 2 tablespoons custard powder or 2 tablespoons cornstarch
• 3 tablespoons milk
• 1/4 cup butter, softened
• 2 cups icing sugar
• CHOCOLATE LAYER
• 4 semi-sweet chocolate baking squares, chopped
• 1 tablespoon butter

1. Base: Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9" square pan. Chill.
2. Cranberry Layer: Combine cranberry sauce and liqueur. Spread evenly over base. Custard Layer: Combine all ingredients and beat until smooth. Spread over base. Chill.
3. Chocolate Layer: Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars.
4. To store: Store in refrigerator for up to 2 weeks before cutting.
5. To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.

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Taken from www.food.com/recipe/cranberry-nanaimo-bars-310402 (may not work)