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Kahlua Praline Bars
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 BarsYield: about 30Crust
1/3 cup packed brown sugar
2/3 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup finely chopped pecansFilling
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 teaspoon vanilla extract
2 eggs
1/4 cup Kahlua liqueur
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecansFrosting
2 tablespoons butter or margarine, softened
1 tablespoon Kahlua liqueur
2 cups confectioners` sugar
1 tablespoon milk or creamPreheat 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.For crust, in large bowl, combine brown sugar, flour, margarine and pecans; mix well. Pat into bottom of prepared pan.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.For frosting, beat together butter, Kahlua, confectioners` sugar and milk. Add more Kahlua if necessary to achieve spreading consistency. Frost cooled cake (either in the pan, or lifted out by the parchment paper handles). Let frosting set; slice into bars. Refrigerate.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
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