Kahlua Nanaimo Bars

By Grandmax4

Ingredients

• For the Base Layer
• 3/4 cup butter
• 1/3 cup sugar
• 8 tbsp cocoa
• 2 beaten eggs
• 2 1/4 cups graham cracker crumbs
• 3/4 cup fine or medium unsweetened coconut
• 1/2 cup finely chopped walnuts (toasted)
• For the the Kahlua Frosting Filling
• 3/4 cup butter
• 4 1/2 cups icing sugar i.e. powdered sugar or confectioners sugar
• 1/3 cup Kahlua liqueur
• For the Chocolate Topping
• 1 cup chocolate chips
• 1/4 cup Kahlua liqueur

Details

Servings 24
Preparation time 25mins
Cooking time 30mins
Adapted from rockrecipes.com

Preparation

Step 1

To Prepare the Base Layer

In a small saucepan, melt together the butter, sugar and cocoa over low heat.
Add the beaten egg and continue to cook, stirring constantly to fully cook the egg with the mixture resembling a soft scrambled egg texture.
Add the graham crumbs, coconut and walnuts.
Mix together until well combined then, press into the bottom of a parchment paper lined 9×9 inch baking pan.

To prepare the Kahlua Frosting Filling

With an electric mixer, beat together the butter, icing sugar and Kahlua until very smooth.
This frosting should be very stiff but spreadable. If you think it’s too thick, you may add a few drops of Kahlua at a time to bring it to the right consistency. If it is too soft, add a little more icing sugar.
Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.

To prepare the Chocolate Topping

Melt the chocolate chips and Kahlua together over low heat, just until the chocolate is melted, don’t over heat it.
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
Cut into squares or bars. These freeze very well.


To Prepare the Base Layer

In a small saucepan, melt together the butter, sugar and cocoa over low heat.
Add the beaten egg and continue to cook, stirring constantly to fully cook the egg with the mixture resembling a soft scrambled egg texture.
Add the graham crumbs, coconut and walnuts.
Mix together until well combined then, press into the bottom of a parchment paper lined 9×9 inch baking pan.

To prepare the Kahlua Frosting Filling

With an electric mixer, beat together the butter, icing sugar and Kahlua until very smooth.
This frosting should be very stiff but spreadable. If you think it’s too thick, you may add a few drops of Kahlua at a time to bring it to the right consistency. If it is too soft, add a little more icing sugar.
Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.

To prepare the Chocolate Topping

Melt the chocolate chips and Kahlua together over low heat, just until the chocolate is melted, don’t over heat it.
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
Cut into squares or bars. These freeze very well.