Kahlua Dream Bars

Cookie Base:
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 cup pecans, toasted and chopped

Coconut-Kahlua Topping:
2 eggs
2 teaspoons Instant coffee powder
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup Kahlua (coffee liqueur)
1/3 cup all-purpose flour
1 teaspoon baking powder
1 cup flaked coconut
2 tablespoons Kahlua
Confectioners' sugar for dusting

Heat oven to 350 degrees F. Butter a 9 x 13-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 tablespoons 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.