Kahlua Dream Bars

Yield: 48 squares

Ingredients

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

Instructions

1. Heat oven to 350 degrees F. Butter a 9 x 13 inch baking pan.

Cookie Base

1. In a large mixing bowl, beat butter, brown sugar and salt until light and fluffy.
2. Add 1/2 cup all-purpose flour at a time, blending after each addition.
3. Stir in pecans.
4. Spread evenly over bottom of buttered pan.
5. Bake for 12 minutes, then remove to rack.

Coconut-Kahlua Topping

1. Beat eggs, coffee powder and salt until light.
2. 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 to 10 minutes.
3. With mixer running, gradually add 1/2 cup Kahlua, then flour and baking powder. Beat only until combined.
4. Fold in coconut, then pour evenly over baked crust.
5. Bake for 20 minutes.
6. Remove from oven. Drizzle with the 2 tablespoons Kahlua.
7. Return to oven and bake an additional 5 minutes or until top is set and evenly browned.
8. Dust with confectioners' sugar.
9. Cut into 48 squares.

Notes

Store airtight fpr one week; freeze for longer storage.