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Kahlua Praline Bars

Source of Recipe


Mary Ellen






List of Ingredients



• -- 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 tsp vanilla
  
• 2 eggs
  
• 1/4 cup Kahlua liqueur
  
• 1/2 cup all-purpose flour
  
• 1/4 tsp salt
  
• 1/2 cup chopped pecans
  
• *
  
• -- Frosting --
  
• 2 Tbsp butter or margarine, softened
  
• 1 Tbsp Kahlua liqueur
  
• 2 cups confectioners' sugar
  
• 1 Tbsp milk or cream
  






Instructions



1. 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.
   
   
2. For crust: In large bowl, combine brown sugar, flour, butter and pecans; mix well. Pat into bottom of prepared pan.
   
   
3. 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.
   
   
4. For frosting: Beat together butter, Kahlua, confectioners' sugar and milk. Add more Kahlua, if necessary, to achieve a spreading consistency.
   
   
5. Frost cooled cake (either in the pan or lifted out by the parchment paper "handles"). Let frosting set; slice into bars. Refrigerate.
   
   Makes about 30 bars.