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Category: Bars
Prep Time: Cook Time: Total Time:
KAHLUA DREAM BARS
Cookie Base
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/8 tsp salt
1 1/2 cups all-purpose flour
1 cup pecans, toasted and chopped
Coconut-Kahlua Topping:
2 eggs
2 tsp instant coffee powder
1/2 cup sugar and firmly packed brown sugar
1/2 cup Kahlua
1/3 cup flour
1 tsp baking powder
1 cup flaked coconut
2 tbsp Kahlua
Confectioners' sugar for dusting
Heat oven to 350. Butter a 13x9 inch baking pan. BASE: In large mixing bowl, beat butter, brown sugar and salt until light and fluffy. Add 1/2 cup flour at a time, blending after each addition. Stir in pecans. Spread evenly over bottom of buttered pan. Bake 12 minutes, then remove to rack.
TOPPING: Beat eggs, coffee powder and salt until light. While beating constantly at medium-high speed, slowly add sugar, beating until mixture is thick and pale and ribbons form when beaters are lifted - 5-10 minutes. With mixer running, gradually add 1/2 cup Kahlua, then flour and baking powder. Beat only until combined. Fold in coconut, then pour evenly over baked crust. Bake 20 minutes. Remove from oven. Drizzle with the 2 tbsp Kahlua. Return to oven and bake an additional 5 minutes or until top is set and evenly browned. Dust with confectioners' sugar. Cut into 48 squares. Store airtight one week, freeze for longer storage.
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KAHLUA DREAM BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
KAHLUA DREAM BARS
Cookie Base
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/8 tsp salt
1 1/2 cups all-purpose flour
1 cup pecans, toasted and chopped
Coconut-Kahlua Topping:
2 eggs
2 tsp instant coffee powder
1/2 cup sugar and firmly packed brown sugar
1/2 cup Kahlua
1/3 cup flour
1 tsp baking powder
1 cup flaked coconut
2 tbsp Kahlua
Confectioners' sugar for dusting
Heat oven to 350. Butter a 13x9 inch baking pan. BASE: In large mixing bowl, beat butter, brown sugar and salt until light and fluffy. Add 1/2 cup flour at a time, blending after each addition. Stir in pecans. Spread evenly over bottom of buttered pan. Bake 12 minutes, then remove to rack.
TOPPING: Beat eggs, coffee powder and salt until light. While beating constantly at medium-high speed, slowly add sugar, beating until mixture is thick and pale and ribbons form when beaters are lifted - 5-10 minutes. With mixer running, gradually add 1/2 cup Kahlua, then flour and baking powder. Beat only until combined. Fold in coconut, then pour evenly over baked crust. Bake 20 minutes. Remove from oven. Drizzle with the 2 tbsp Kahlua. Return to oven and bake an additional 5 minutes or until top is set and evenly browned. Dust with confectioners' sugar. Cut into 48 squares. Store airtight one week, freeze for longer storage.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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