Kahlua Pralines Sallye Recipes

KAHLUA BALLS

Steps:

• Chop or crush cookies quite fine.
• Measure out 1 1/2 cups of crushed cookies and mix with remaining ingredients except dipping chocolate.
• Form into small balls, about one inch in diameter.
• Roll balls in remaining cookie crumbs (for best results, have the crumbs crushed very fine).
• OR, refrigerate balls for 1 hour and then dip in melted chocolate; return to refrigerator to set chocolate.
• Store in airtight container in refrigerator.
• NOTE: If you want to make a non-alcoholic version, just substitute Kahlua flavored syrup, which can be found in the coffee section of most supermarkets.
• Change the liqueur/syrup flavor to make Amaretto Balls, Irish Cream Balls, or whatever suits you.

KAHLUA PRALINE 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.

KAHLUA PRALINES (SALLYE)

Steps:

• 1. NOTE: Do not begin this if you have limited time - this recipe needs your full attention As always, read the entire instructions before beginning.
• 2. Place a length of parchment paper approximately 36" long on a clean flat surface. Optional - You can use aluminum foil very lightly sprayed with butter flavored cooking oil
• 3. Place sugar, butter, milk and coffee in large heavy sauce pan (5 to 6 quart size) over medium high heat.
• 4. Bring to a brisk boil, then lower the heat to just a brisk simmer.
• 5. The mixture will foam over the sides of the pan for the next 20 to 25 minutes. Whisk down the foam until it no longer overflows.
• 6. Continue cooking at a brisk simmer for 45 to 60 minutes, until a spoon of the hot mixture dropped into a bowl of cold water forms a soft ball. PATIENCE, you do not want to undercook the mixture.
• 7. When mixture is at soft ball stage, add the brandy, vanilla, chocolate and pecans, stirring them into the candy with a wooden spoon until well blended.
• 8. IMPORTANT: Be careful on the next steps- the candy will be way too hot to touch with your hands and can cause serious burns.
• 9. Remove a 1-1/2" to 2" scoop of candy mixture with a tablespoon, and use another tablespoon to scrape the ball of candy onto the parchment paper. Working as quickly as you can, continue until you have used all the candy mixture.
• 10. Allow candy to cool on the paper for 30-45 minutes until hardened.
• 11. Store in an airtight container. Tip: It's okay to sample before you store. Will keep in fridge for several weeks.