Kahlua Praline Bars
- Reviews 1
Ready In: 55 mins
Yields: 30 bars
Ingredients
Crust
- 1⁄3 cup packed brown sugar
- 2⁄3 cup flour
- 1⁄3 cup butter, softened
- 1⁄2 cup finely chopped pecans
Filling
- 2 ounces unsweetened chocolate
- 1⁄4 cup Butter Flavor Crisco
- 1⁄4 cup butter
- 1⁄2 cup packed brown sugar
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1⁄4 cup Kahlua
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped pecans
Frosting
- 2 tablespoons butter, softened
- 1 tablespoon Kahlua
- 2 cups confectioners' sugar
- 1 tablespoon milk or 1 tablespoon cream
Directions
- Preheat oven to 350°.
- Line an 8 or 9-inch square pan with parchment, letting two opposite ends hang slightly over sides of pan.
- For crust, in a large bowl, combine brown sugar, flour, butter and pecans, mix well.
- Pat into bottom of prepared pan.
- For filling, in sauce pan, melt chocolate, shortening and butter.
- Remove from heat and 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 till 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.
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