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Kahlua Praline Bars

13 cup packed brown sugar
23 cup flour
13 cup butter, softened
12 cup finely chopped pecans
2 ounces unsweetened chocolate
14 cup Butter Flavor Crisco
14 cup butter
12 cup packed brown sugar
14 cup granulated sugar
1 teaspoon vanilla
2 large eggs
14 cup Kahlua
12 cup flour
14 teaspoon salt
12 cup chopped pecans
2 tablespoons butter, softened
1 tablespoon Kahlua
2 cups confectioners' sugar
1 tablespoon milk or 1 tablespoon cream


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.

Source: www.food.com