Recipe - Kahlua Dream Bars

COOKIE BASE
Three fourths cup Margarine, softened
(preferably OLEO)
Three fourths cup Packed brown sugar
1/8 teaspoon Salt
1 One half cup All purpose flour
1 cup Toasted pecans

COCONUTKAHLUA TOPPING
2 Eggs
2 teaspoon Instantcoffee powder
One fourth teaspoon Salt
One half cup Granulated sugar
One half cup Packed brown sugar
One half Khalua or other coffee
liqueur
1/3 cup Allpurpose flour
1 teaspoon Baking powder
1 cup Flaked coconut
Powdered Sugar

Procedure:

Preheat 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 One half cup 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 mediumhigh speed, adding sugar One fourth cup 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 510 minutes after. With mixer running at medium speed, graudally
add One half cup 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 JEWISHFOOD digest V96 #091

From: "Anne G. de Borja" anne@iconn.com.ph

Date: Mon, 2 Dec 1996 12:49:22 +0800