louisiana coffee pecan bars

Name: Louisiana Coffee Pecan Bars
Prep time: 15 min
Cook time: 25 min
Yield: 100
Ingredients: 8 ounce(s) bittersweet chocolate; 3/4 cup(s) butter, softened; 2 tablespoon(s) community instant coffee granuals; 1 tablespoon(s) hot water; 4 - eggs; 1 1/2 cup(s) sugar; 2 teaspoon(s) vanilla extract; 1 cup(s) flour; 1/2 teaspoon(s) salt; 1 cup(s) chopped pecans lighted toasted; - topping:; 8 ounce(s) cream cheese, room temperature; 6 tablespoon(s) butter, softened; 1 1/2 cup(s) powdered sugar; 1 teaspoon(s) cinnamon; 1 teaspoon(s) vanilla extract; - glaze:; 4 tablespoon(s) instant coffee granuals; 1 tablespoon(s) hot water; 5 ounce(s) bittersweet chocolate; 2 tablespoon(s) butter; 1/2 cup(s) heavy whipping cream

(1 RATING)

97 Pinches 1 Photo

Linda Edwards

Baton Rouge, LA

Updated on Sep 18, 2012

We do love our coffee in Louisiana. So when the opportunity arises to use coffee in a dessert recipe, it just doubles the pleasure. (Take these tailgating, or use as a special treat for the teachers'lounge. One recipe makes more than enough to share.) The recipe originally came from Taste of Home magazine with the La. touches by Ellen Gilmore.

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Take these to the office or tailgating (or for me the teacher's lounge)

prep time 15 Min

cook time 25 Min

method ---

yield 100 one-inch squares

Ingredients

8 ounces bittersweet chocolate
3/4 cup butter, softened
2 tablespoons community instant coffee granuals
1 tablespoon hot water
4 - eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon salt
1 cup chopped pecans lighted toasted
- topping:
8 ounces cream cheese, room temperature
6 tablespoons butter, softened
1 1/2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
- glaze:
4 tablespoons instant coffee granuals
1 tablespoon hot water
5 ounces bittersweet chocolate
2 tablespoons butter
1/2 cup heavy whipping cream

How To Make louisiana coffee pecan bars

Step 1

. Melt chocolate and butter in microwave or slowly on stove top. Stir until smooth. Cool slightly.

Step 2

Dissolve coffee granules in hot water.
Step 3

In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture.
Step 4

Combine flour and salt; gradually add to chocolate mixture until blended. Fold in pecans.
Step 5

Transfer to a greased and floured 9x13-inch pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Step 6

Spread cream cheese topping over cooled bars. Refrigerate until firm, about 1 hour.
Step 7

Spread glaze over cream-cheese layer. Let stand until set. Cover and freeze up to 3 months, if desired. Thaw at room temperature. Cut into bars. Keep leftovers in refrigerator.
Step 8

TO MAKE topping: In a large bowl beat cream cheese and butter until blended. Add powdered sugar, cinnamon and vanilla; beat on low speed until combined.
Step 9

TO MAKE GLAZE: Dissolve coffee granules in water. Melt chocolate and butter; cool slightly. Stir in whipping cream and coffee mixture.
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