Kahlua Praline Bars Recipe

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Kahlua Praline Bars
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Line an 8- or 9-inch-square pan with parchment, letting two opposite ends hang slightly over sides of pan.
  3. Crust:
  4. In large bowl, combine brown sugar, flour, margarine and pecans; mix well. Pat into bottom of prepared pan.
  5. Filling:
  6. In saucepan, melt chocolate, shortening and butter.
  7. Remove from heat; stir until smooth and slightly cooled.
  8. Beat in sugars and vanilla.
  9. Beat in eggs, one at a time.
  10. Stir in Kahlua, flour and salt.
  11. Add pecans.
  12. Pour over crust.
  13. Bake for 25 minutes or until fudgy.
  14. Do not overbake.
  15. Cool.
  16. Frosting:
  17. Beat together butter, Kahlua, confectioners' sugar and milk.
  18. Add more Kahlua if necessary to achieve spreading consistency. Frost cooled cake (either in the pan, or lifted out by the parchment paper handles).
  19. Let frosting set; slice into bars.
  20. Refrigerate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 239.37 Kcal (1002 kJ)
Calories from fat 120.41 Kcal
% Daily Value*
Total Fat 13.38g 21%
Cholesterol 22.39mg 7%
Sodium 26.64mg 1%
Potassium 75.47mg 2%
Total Carbs 29.94g 10%
Sugars 24.36g 97%
Dietary Fiber 1.2g 5%
Protein 1.95g 4%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.5mg 3%
Calcium 16.1mg 2%
Amount Per 100 g
Calories 464.04 Kcal (1943 kJ)
Calories from fat 233.42 Kcal
% Daily Value*
Total Fat 25.94g 21%
Cholesterol 43.41mg 7%
Sodium 51.64mg 1%
Potassium 146.31mg 2%
Total Carbs 58.03g 10%
Sugars 47.22g 97%
Dietary Fiber 2.32g 5%
Protein 3.79g 4%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 0.9mg 3%
Calcium 31.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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