Kahlua Dream Bars Recipe
Kahlua Dream Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.—Lorraine Caland, Shuniah, ON
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup butter, cubed
  • 1/2 cup baking cocoa
  • 1 large egg yolk
  • 2 cups graham cracker crumbs
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/2 cup butter, melted
  • 1/3 cup Kahlua (coffee liqueur)
  • 3 cups confectioners' sugar
  • GLAZE:
  • 1/4 cup butter, cubed
  • 3 ounces semisweet chocolate, chopped

Directions

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. Yield: 6 dozen.
Originally published as Kahlua Dream Bars in Cookies & Candies Bookazine 2015, p119

  • 1 cup butter, cubed
  • 1/2 cup baking cocoa
  • 1 large egg yolk
  • 2 cups graham cracker crumbs
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/2 cup butter, melted
  • 1/3 cup Kahlua (coffee liqueur)
  • 3 cups confectioners' sugar
  • GLAZE:
  • 1/4 cup butter, cubed
  • 3 ounces semisweet chocolate, chopped
  1. 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.
  2. For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set.
  3. For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars. Yield: 6 dozen.
Originally published as Kahlua Dream Bars in Cookies & Candies Bookazine 2015, p119

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