Decadent Kahlua Pecan Praline Bars
Indulge in these rich and delectable Decadent Kahlua Pecan Praline Bars, a delightful treat that marries the bold flavors of Kahlua with fragrant pecans and smooth chocolate. Originally a first-place winner at the Iowa State Fair in 2001, this recipe combines a buttery crust, a fudgy chocolate filling, and a creamy Kahlua frosting to create a texture and flavor experience that will have everyone coming back for more. Perfect for gatherings, parties, or a cozy night in, these bars are sure to impress friends and family alike with their irresistible charm.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
packed brown sugar
1/3 cup (packed)
flour
2/3 cup (unbleached, all-purpose)
butter
1/3 cup (softened)
finely chopped pecans
1/2 cup (chopped)
unsweetened chocolate
2 ounces (broken into pieces)
Butter Flavor Crisco
1/4 cup (melted)
butter
1/4 cup (softened)
packed brown sugar
1/2 cup (packed)
granulated sugar
1/4 cup (regular)
vanilla extract
1 teaspoon (pure)
large eggs
2 (room temperature)
Kahlua
1/4 cup (coffee liqueur)
flour
1/2 cup (unbleached, all-purpose)
salt
1/4 teaspoon (table salt)
chopped pecans
1/2 cup (for the filling)
butter
2 tablespoons (softened)
Kahlua
1 tablespoon (for frosting)
confectioners' sugar
2 cups (sifted)
milk or cream
1 tablespoon (for frosting)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Line an 8 or 9-inch square baking pan with parchment paper, allowing two opposite ends to hang over the sides for easy removal.
3
In a large mixing bowl, combine the packed brown sugar, flour, softened butter, and finely chopped pecans. Mix well until all ingredients are fully incorporated.
4
Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
5
In a saucepan over low heat, melt the unsweetened chocolate, Butter Flavor Crisco, and additional butter together. Stir until the mixture is smooth and slightly cooled.
6
Remove the saucepan from heat and beat in the packed brown sugar and granulated sugar until well combined. Add the vanilla extract.
7
Incorporate the eggs one at a time, beating well after each addition.
8
Stir in the Kahlua, followed by the flour and salt, mixing until just combined. Gently fold in the chopped pecans.
9
Pour the filling over the prepared crust, spreading it evenly. Bake for about 25 minutes, until the center is fudgy but not overbaked. Allow to cool in the pan.
10
For the frosting, in a bowl, beat together the softened butter, Kahlua, confectioners' sugar, and milk until smooth. If necessary, add more Kahlua to achieve your desired spreading consistency.
11
Once the bars are completely cooled, frost the top either in the pan or after removing it using the parchment paper handles. Let the frosting set.
12
Slice into 30 bars and refrigerate until ready to serve for a chilled, delightful treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Kahlua Pecan Praline Bars?
They are a rich dessert featuring Kahlua coffee liqueur, pecans, and chocolate, which won first place at the 2001 Iowa State Fair.
What flavor profile can I expect from these bars?
These bars offer a combination of bold Kahlua, fragrant pecans, and smooth chocolate with a buttery crust and fudgy filling.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How do I prepare the baking pan?
Line an 8 or 9-inch square pan with parchment paper, leaving ends hanging over the sides for easy removal.
What goes into the crust mixture?
The crust is made from 1/3 cup packed brown sugar, 2/3 cup unbleached all-purpose flour, 1/3 cup softened butter, and 1/2 cup finely chopped pecans.
How is the crust formed?
Mix the crust ingredients in a large bowl and press the mixture evenly into the bottom of the prepared pan.
What type of chocolate is required for the filling?
You will need 2 ounces of unsweetened chocolate, broken into pieces.
How do I melt the chocolate for the filling?
Melt the unsweetened chocolate in a saucepan over low heat with 1/4 cup Butter Flavor Crisco and 1/4 cup butter.
When do I add the sugars to the chocolate filling?
After melting the chocolate and removing the pan from heat, beat in the packed brown sugar and granulated sugar.
When should the vanilla extract be added?
Add 1 teaspoon of pure vanilla extract after combining the sugars with the melted chocolate mixture.
How should the eggs be incorporated into the filling?
Incorporate the 2 room temperature large eggs one at a time, beating well after each addition.
How much Kahlua is used in the filling?
The recipe calls for 1/4 cup of Kahlua coffee liqueur in the filling.
What are the dry ingredients for the filling?
The filling requires 1/2 cup of unbleached all-purpose flour and 1/4 teaspoon of table salt.
Are there pecans in the filling as well as the crust?
Yes, gently fold 1/2 cup of chopped pecans into the filling mixture before baking.
How long should I bake the Kahlua Pecan Praline Bars?
Bake the bars for approximately 25 minutes until the center is fudgy.
What is the key to perfectly baked bars?
Ensure the center remains fudgy and avoid overbaking to maintain the intended texture.
How should I cool the bars before frosting?
Allow the bars to cool completely in the pan before applying the Kahlua frosting.
What ingredients are in the Kahlua frosting?
The frosting consists of 2 tablespoons softened butter, 1 tablespoon Kahlua, 2 cups sifted confectioners' sugar, and 1 tablespoon milk or cream.
How do I make the frosting smooth?
Beat the butter, Kahlua, confectioners' sugar, and milk together in a bowl until the mixture reaches a smooth consistency.
What if my frosting is too thick?
If the frosting is too thick, you can add a little more Kahlua to achieve your desired spreading consistency.
Can I frost the bars outside of the pan?
Yes, you can frost the top either while the bars are in the pan or after removing them using the parchment handles.
How many servings does this recipe provide?
Once the frosting has set, you should slice the batch into 30 individual bars.
How should these bars be stored?
The bars should be refrigerated until you are ready to serve them.
What is the best way to serve these bars?
They are best served chilled as a refreshing and delightful treat.
What kind of flour is best for this recipe?
The recipe specifies using unbleached, all-purpose flour for both the crust and the filling sections.
Why is Butter Flavor Crisco used?
Butter Flavor Crisco is used in the filling alongside real butter to contribute to the specific texture and richness of the bars.
What type of salt should I use?
The recipe calls for 1/4 teaspoon of standard table salt.
Is the brown sugar packed or loose?
Both the crust and the filling require packed brown sugar for accurate measurement and moisture.
Should the eggs be cold or at room temperature?
Use large eggs that have been brought to room temperature to ensure they incorporate smoothly into the batter.
What kind of pecans should I use for the crust?
Use 1/2 cup of finely chopped pecans to ensure they are well distributed within the buttery crust.