Kahlua Dream Bars Recipes

KAHLUA DREAM BARS

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.

KAHLUA DREAM BARS

Steps:

• Procedure: Pre-heat oven to 350 Degrees. Grease a 9" x 13" baking pan. To prepare cookie base: In a large mixing bowl, beat margarine, brown sugar and salt until light and fluffy. Add flour 1/2 c at a time, blending well after each addition. Stir in pecans, Spred evenly over bottom of prepared pan. Bake 12 minutes; remove from rack. To prepare topping: In a small mixing bowl, beat eggs, coffee powder,a nd sal until light. Beating contantly at medium-high speed, adding sugar 1/4 c at a time, beating well after each addition. Increse speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted 5-10 minutes after. With mixer running at medium speed, graudally add 1/2 c kahlua, then flour and baking powder; beat until just combined. Fold in coconut. Pour evenly over partially baked crust. Bake 20 minutes. Remove from oven. Dust sooled cookies with powdered sugar. Cut into 48 squares, cutting six strips one way and eight strips another. Store in air tight container at room temperature. Posted to JEWISH-FOOD digest V96 #091 From: "Anne G. de Borja" Date: Mon, 2 Dec 1996 12:49:22 +0800

KAHLUA DREAM BARS

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.

KAHLUA BARS

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.