Cookie Recipes

Kahlua Praline Bars

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Yield: about 30

Ingredients

Crust

  • 1/3 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 1/3 cup butter
  • 1/2 cup finely chopped pecans

Filling

  • 2 (1 ounce) squares unsweetened chocolate
  • 1/4 cup butter flavor shortening
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 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, softened
  • 1 tablespoon Kahlua liqueur
  • 2 cups confectioners' sugar
  • 1 tablespoon milk or cream

Instructions

  1. Heat oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment, letting two opposite ends hang slightly over sides of pan.

Crust

  1. In a large bowl, combine brown sugar, flour, butter and pecans; mix well. Pat into bottom of prepared pan.

Filling

  1. In a saucepan, melt chocolate, shortening and butter.
  2. Remove from heat; stir until smooth and slightly cooled.
  3. Beat in sugars and vanilla extract.
  4. Beat in eggs, one at a time.
  5. Stir in Kahlua, flour and salt.
  6. Add pecans.
  7. Pour over crust.
  8. Bake for 25 minutes or until fudgy. Do not over-bake.
  9. Let cool.

Frosting

  1. Beat together butter, Kahlua, confectioners' sugar and milk. Add more Kahlua if necessary to achieve spreading consistency.
  2. Frost cooled cake (either in the pan, or lifted out by the parchment paper handles).
  3. Let frosting set; slice into bars.
  4. Refrigerate.

Nutrition

Per bar: 184 calories, 10g fat, 4g saturated fat, 27mg cholesterol, 22g carbohydrates, 2g protein, 28mg sodium, 1g fiber

Attribution

America's Hometown Cookbook (11th edition of the Iowa State Fair cookbook) - recipe by Nancy Gabriel, Johnston, Iowa, First Place, 2001 Cookies, Bar Cookies, Three Layer Bars



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