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KAHLUA PRALINE BARS




Source of Recipe


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


List of Ingredients





Yield: about 30

Crust:
1/3 C. packed brown sugar
2/3 C. all-purpose flour
1/3 C. butter or margarine
1/2 C. finely chopped pecans

Filling:
2 oz. unsweetened chocolate
1/4 C. butter-flavored shortening
1/4 C. butter or margarine
1/2 C. packed brown sugar
1/4 C. granulated sugar
1 tsp. vanilla extract
2 eggs
1/4 C. Kahlua liqueur
1/2 C. all-purpose flour
1/4 tsp. salt
1/2 C. chopped pecans

Frosting:
2 T. butter or margarine, softened
1 T. Kahlua liqueur
2 C. confectioners' sugar
1 T. milk or cream

Recipe



Preheat 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.

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.

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