Kahlua Dream Bars - cooking recipe

Ingredients

3/4 cup butter, softened
3/4 cup packed brown sugar
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 cup chopped toasted pecans
2 eggs
2 teaspoons instant coffee powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup Kahlua (any coffee liquer will work)
1/3 cup all-purpose flour
1 teaspoon baking powder
1 cup flaked coconut
2 tablespoons additional Kahlua (optional)
powdered sugar

Preparation

Preheat oven to 350 degrees farenheit. Grease a 9 x 13-inch baking pan.
To prepare cookie base: In a large mixing bowl, beat butter, brown sugar and salt until light and fluffy. Add flour 1/2 c at a time, blending well after each addition. Stir in pecans. Spread evenly over bottom of prepared pan. Bake for 12 minutes and then remove to a cooling rack.
To prepare topping: In a small mixing bowl, beat eggs, coffee powder and salt until light. Beating constantly at medium-high speed, add sugars 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes. With mixer running at medium speed, gradually add 1/2 c Kahlua, then flour and baking powder; beat only until combined. Fold in coconut. Pour evenly over partially baked crust.
Bake 20 minutes. Remove from oven. If desired, drizzle remaining 2 tbl Kahlua. Return to oven; bake an additional 5 minutes or until top is set and evenly browned. Coo in pan on rack. Dust cooled cookies with powdered sugar. Cut into 48 (about 1 1/2\") squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.