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Kahlua Dream Bars



Cookie Base

Coconut-Kahlua Topping


  1. Heat oven to 350 degrees F. Butter a 9 x 13-inch baking pan.
  2. Base: In large mixing bowl, beat butter, brown sugar and salt until light and fluffy.
  3. Add 1/2 cup flour at a time, blending after each addition.
  4. Stir in pecans.
  5. Spread evenly over bottom of buttered pan.
  6. Bake for 12 minutes, then remove to rack.
  7. Topping: Beat eggs, coffee powder and salt until light.
  8. 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.
  9. With mixer running, gradually add 1/2 cup Kahlua, then flour and baking powder. Beat only until combined.
  10. Fold in coconut, then pour evenly over baked crust.
  11. Bake for 20 minutes.
  12. Remove from oven. Drizzle with the 2 tablespoons Kahlua.
  13. Return to oven and bake an additional 5 minutes or until top is set and evenly browned.
  14. Dust with confectioners' sugar.

Cut into 48 squares.

Store airtight one week, freeze for longer storage.


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