Kahlua Praline Bars

Ingredients

  • 1/3 c. brown sugar, packed
  • 2/3 c. all-purpose unbleached white flour
  • 1/3 c. butter, softened
  • 1/2 c. finely chopped pecans
  • 2 oz. unsweetened chocolate
  • 1/4 c. shortening (Crisco butter-flavored baking sticks)
  • 1/4 c. butter
  • 1/2 c. brown sugar, packed
  • 1/4 c. white sugar
  • 1 t. vanilla
  • 2 large eggs
  • 1/4 c. Kahlua liqueur
  • 1/2 c. all-purpose unbleached white flour
  • 1/4 t. salt
  • 1/2 c. chopped pecans

Frosting

  • 2 Tbls. butter, softened
  • 1+ Tbls. Kahlua liqueur
  • 1-1/2 c. powdered sugar
  • 2 Tbls. milk

Instructions

Line an 8 or 9-inch square pan with parchment paper or non-stick foil, letting two opposite ends hang slightly over sides of pan; set aside.

Combine brown sugar, flour, butter and pecans in large bowl. Mix well; pat into bottom of prepared pan. Set aside.

Melt chocolate, shortening and butter in small saucepan. 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 and mix well. Pour filling over crust.

Bake at 350 degrees for 25 minutes or until fuggy (do not over bake). Filling will be puffy and appear moist. Cool in pan on wire rack.

Frosting: Beat butter, Kahlua, powdered sugar and milk with an electric mixer. Add more Kahlua, if necessary to achieve spreading consistency. Frost bars.

Lift bars out of pan using parchment paper ends. Cut into bars, throw away parchment paper.

NOTE: Makes 30