Recipe: Kahlua Dream Bars (pecan cookie base with Coconut-Kahlua Topping)

KAHLUA DREAM BARS

FOR THE COOKIE BASE:
3/4 Cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 1/2 cups flour, divided use
1 cup toasted pecans, chopped

FOR THE COCONUT-KAHLUA TOPPING:
2 eggs
2 teaspoons instant coffee powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup Kahlua
1/3 cup flour
1 teaspoon baking powder
1 cup coconut

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

TO PREPARE THE COOKIE BASE:
In a large bowl beat butter, 3/4 cup brown sugar and 1/4 teaspoon salt until light and fluffy. Add flour 1/2 cup at a time, blending well after each addition.

Stir in pecans. Spread evenly over bottom of prepared pan.

Bake 12 minutes; remove to a rack.

TO PREPARE THE TOPPING:
In a small bowl beat eggs, coffee powder and 1/4 teaspoon salt until light. Beating constantly at medium-high speed, add white sugar and 1/2 cup brown sugar 1/4 cup 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, 5-10 minutes.

With mixer running at medium speed, gradually add 1/2 cup Kahlua, then the 1/3 cup flour and baking powder; beat only until combined.

Fold in coconut. Pour evenly over partially baked crust.

Bake 25 minutes or until top is set and evenly browned. Dust with powdered sugar when cool.