Kahlua Praline Bars Recipes

Steps:

• In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.

Steps:

• 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.

Steps:

• Heat oven to 350°.
• Arrange graham crackers in single layer in ungreased 15 x 10" jelly-roll pan.
• Heat brown sugar and margarine to boiling in 2-qt. saucepan.
• Boil 1 minute, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• Pour sugar mixture over crackers; spread evenly.
• Sprinkle with pecans.
• Bake 8-10 minutes or until bubbly.
• Cool slightly.
• Break into squares.

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Steps:

• Preheat oven to 350 degrees.
• Grease a 8x8 inch baking pan.
• Combine graham cracker crumbs and butter. Press into bottom of pan and bake for 8-10 minutes until slightly crispy.
• Cream eggs, cream cheese, vanilla, sugar, brown sugar, and kahlua until well-combined and smooth.
• Pour evenly over crust.
• Sprinkle chocolate chips evenly over filling.
• Bake 20 minutes.
• Place in fridge for about an hour to allow to cool completely before serving.

Steps:

• Preheat oven to 350 degrees farenheit. Grease a 9 x 13-inch baking pan.
• To prepare cookie base: In a large mixing bowl, beat butter, brown sugar and salt until light and fluffy. Add flour 1/2 c at a time, blending well after each addition. Stir in pecans. Spread evenly over bottom of prepared pan. Bake for 12 minutes and then remove to a cooling rack.
• To prepare topping: In a small mixing bowl, beat eggs, coffee powder and salt until light. Beating constantly at medium-high speed, add sugars 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes. With mixer running at medium speed, gradually add 1/2 c Kahlua, then flour and baking powder; beat only until combined. Fold in coconut. Pour evenly over partially baked crust.
• Bake 20 minutes. Remove from oven. If desired, drizzle remaining 2 tbl Kahlua. Return to oven; bake an additional 5 minutes or until top is set and evenly browned. Coo in pan on rack. Dust cooled cookies with powdered sugar. Cut into 48 (about 1 1/2") squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.