Print Recipe

Kahlua Praline Bars

RG

Ingredients

Crust

Filling

Frosting



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.
  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.
  4. Remove from heat; stir until smooth and slightly cooled.
  5. Beat in sugars and vanilla extract.
  6. Beat in eggs, one at a time.
  7. Stir in Kahlua, flour and salt.
  8. Add pecans.
  9. Pour over crust.
  10. Bake for 25 minutes or until fudgy. Do not over-bake.
  11. Let cool.
  12. For frosting, beat together butter, Kahlua, confectioners' sugar and milk. Add more Kahlua if necessary to achieve spreading consistency.
  13. Frost cooled cake (either in the pan, or lifted out by the parchment paper handles).
  14. Let frosting set; slice into bars.
  15. Refrigerate.

Yield: about 30

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

Source: 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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