These Super Kahlua Bars are a must for Kahlua lovers! Chocolate and custard with a hint of Kahlua flavor. Absolutely Delicious!
OMG! The first time I had these Super Kahlua Bars at a friends house I just had to try and make them at home. Thank God my mother-in-law had a recipe that I used as a starting point. Here is the end result!
These Kahlua bars have a delicious chocolate graham cracker base with a Kahlua flavored filling topped with chocolate. These bars are very similar to my Canadian Nanaimo Bars but without the booze.
Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
If these bars are not your thing, you need to check out some of my other Squares & Bars recipes. I think you also might like my Caramel Shortbread Squares. Yummy!
How to Make these Super Kahlua Bars
1- In a mixing bowl, combine graham cracker crumbs and almonds and set aside.
2- In a small saucepan, combine 1/2 Cup Butter, Sugar, Cocoa, Egg, and Vanilla and mix well. Cool slowly, stirring about 4 minutes until thickened.
3- Pour cocoa mixture over crumb mixture and mix thoroughly. Press into a layer in the bottom of an 8 x 8 baking pan. Drizzle with 3 Tbsp of Kahlua and place in the freezer.
4- While the base mixture is in the freezer, cream butter till fluffy. Add milk and 3 Tbsp Kahlua and blend. Gradually add powdered sugar mixture until smooth.
5- Spread the mixture on chilled graham cracker mixture and return to freezer until firm.
6- Melt 1-1/2 Tbsp butter and the semi-sweet chocolate in a small pan over low heat. Stir to blend. Using a spatula, spread a thin layer over the chilled mixture. Cut into bars and serve.
Super Kahlua Bars
Ingredients
- 1 1/2 Cups Graham Cracker Crumbs
- 1 Cup Almonds, Chopped
- 1/2 Cup Unsalted Butter
- 1/4 Cup White Sugar
- 1/3 Cup Cocoa Powder
- 1 Egg(s), Room Temperature
- 1 1/2 Tsp Vanilla Extract
- 6 Tbsp Kahlua
- 6 Tbsp Unsalted Butter
- 1 Tbsp Milk
- 1 3/4 Cups Powdered Sugar
- 4 oz Semi-Sweet Chocolate
how to make this recipe
- In a mixing bowl, combine graham cracker crumbs and almonds and set aside.
- In a small saucepan, combine 1/2 Cup Butter, Sugar, Cocoa, Egg and Vanilla and mix well. Cool slowly, stirring about 4 minutes until thickened.
- Pour cocoa mixture over crumb mixture and mix thoroughly. Press into a layer in the bottom of an 8 x 8 baking pan. Drizzle with 3 Tbsp of Kahlua and place in freezer.
- While base mixture is in freezer, cream butter till fluffy. Add milk and 3 Tbsp Kahlua and blend. Gradually add powdered sugar mixing until smooth.
- Spread the mixture on chilled graham cracker mixture and return to freezer until firm.
- Melt 1-1/2 Tbsp butter and the semi-sweet chocolate in a small pan over low heat. Stir to blend. Using a spatula, spread a thin layer over the chilled mixture. Cut into bars and serve.
Notes
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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