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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1/3 cup packed brown sugar
2/3 cup flour
1/3 cup butter
1/2 cup finely chopped pecans
Filling
2 oz unsweetened chocolate
1/4 cup butter-flavored shortening and butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla extract
2 eggs
1/4 cup Kahlua liqueur
1/2 cup flour
1/4 tsp salt
1/2 cup chopped pecans
Frosting:
2 tbsp butter, softened
1 tbsp Kahlua liqueur
2 cups confectioners' sugar
1 tbsp milk or cream
Preheat oven to 350. Line an 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: Bars
Prep Time: Cook Time: Total Time:
Crust
1/3 cup packed brown sugar
2/3 cup flour
1/3 cup butter
1/2 cup finely chopped pecans
Filling
2 oz unsweetened chocolate
1/4 cup butter-flavored shortening and butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla extract
2 eggs
1/4 cup Kahlua liqueur
1/2 cup flour
1/4 tsp salt
1/2 cup chopped pecans
Frosting:
2 tbsp butter, softened
1 tbsp Kahlua liqueur
2 cups confectioners' sugar
1 tbsp milk or cream
Preheat oven to 350. Line an 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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