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Category: desserts
Prep Time: Cook Time: Total Time:
Crust:
1/3 cup packed brown sugar
2/3 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup finely chopped pecans
Filling:
2 ounces unsweetened chocolate
1/4 cup butter-flavored shortening
1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
1/4 cup Kahlua liqueur
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
Frosting:
2 tablespoons butter or margarine, softened
1 tablespoon Kahlua liqueur
2 cups confectioners' sugar
1 tablespoon milk or cream
Preheat oven to 350 degrees. Line an 8- or 9-inch-square pan with parchment, letting two opposite ends hang slightly over sides of pan.
For crust, in large bowl, combine brown sugar, flour, margarine and pecans; mix well. Pat into bottom of prepared pan.
For filling, in saucepan, melt chocolate, shortening and butter. Remove from heat; stir until smooth and slightly cooled. Beat in sugars and vanilla. Beat in eggs, one at a time. Stir in Kahlua, flour and salt. Add pecans. Pour over crust. Bake for 25 minutes or until fudgy. Do not overbake. Cool.
For frosting, beat together butter, Kahlua, confectioners' sugar and milk. Add more Kahlua if necessary to achieve spreading consistency. Frost cooled cake (either in the pan, or lifted out by the parchment paper handles). Let frosting set; slice into bars. Refrigerate.
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Kahlua Praline Bars
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Category: desserts
Prep Time: Cook Time: Total Time:
Crust:
1/3 cup packed brown sugar
2/3 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup finely chopped pecans
Filling:
2 ounces unsweetened chocolate
1/4 cup butter-flavored shortening
1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
1/4 cup Kahlua liqueur
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
Frosting:
2 tablespoons butter or margarine, softened
1 tablespoon Kahlua liqueur
2 cups confectioners' sugar
1 tablespoon milk or cream
Preheat oven to 350 degrees. Line an 8- or 9-inch-square pan with parchment, letting two opposite ends hang slightly over sides of pan.
For crust, in large bowl, combine brown sugar, flour, margarine and pecans; mix well. Pat into bottom of prepared pan.
For filling, in saucepan, melt chocolate, shortening and butter. Remove from heat; stir until smooth and slightly cooled. Beat in sugars and vanilla. Beat in eggs, one at a time. Stir in Kahlua, flour and salt. Add pecans. Pour over crust. Bake for 25 minutes or until fudgy. Do not overbake. Cool.
For frosting, beat together butter, Kahlua, confectioners' sugar and milk. Add more Kahlua if necessary to achieve spreading consistency. Frost cooled cake (either in the pan, or lifted out by the parchment paper handles). Let frosting set; slice into bars. Refrigerate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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