Sawmill Depot Toffee Dessert

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.