Kahlua Praline Bars

Crust
1/3 cup packed brown sugar
2/3 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup finely chopped pecans

Filling
2 ounces unsweetened chocolate
1/4 cup butter-flavored shortening
1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp vanilla
2 eggs
1/4 cup Kahlua liqueur
1/2 cup all-purpose flour
1/4 tsp salt
1/2 cup chopped pecans

Frosting
2 Tbsp butter or margarine softened
1 Tbsp Kahlua liqueur
2 cups confectioners' sugar
1 Tbsp milk or cream

Preheat oven to 350 F. Line an 8- or 9-inch square pan with parchment, letting two opposite ends hang slightly over sides of pan. For crust: In large bowl, combine brown sugar, flour, butter and pecans; mix well. Pat into bottom of prepared pan.

For filling: In saucepan, melt chocolate, shortening and butter. Remove from heat; stir until smooth and slightly cooled. Beat in sugars and vanilla. Beat in eggs, one at a time. Stir in Kahlua, flour and salt. Add pecans. Pour over crust. Bake for 25 minutes or until fudgy. Do not overbake. Cool.

For frosting: Beat together butter, Kahlua, confectioners' sugar and milk. Add more Kahlua, if necessary, to achieve a spreading consistency. Frost cooled cake (either in the pan or lifted out by the parchment paper "handles"). Let frosting set; slice into bars. Refrigerate.

Makes about 30 bars.