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louisiana coffee pecan bars

(1 rating)
l4lsu avatar
Recipe by
Linda Edwards
@l4lsu
Baton Rouge, LA

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.

(1 rating)
yield 100 one-inch squares
prep time 15 Min
cook time 25 Min

Ingredients For louisiana coffee pecan bars

  • 8 oz
    bittersweet chocolate
  • 3/4 c
    butter, softened
  • 2 Tbsp
    community instant coffee granuals
  • 1 Tbsp
    hot water
  • 4
    eggs
  • 1 1/2 c
    sugar
  • 2 tsp
    vanilla extract
  • 1 c
    flour
  • 1/2 tsp
    salt
  • 1 c
    chopped pecans lighted toasted
  • topping:
  • 8 oz
    cream cheese, room temperature
  • 6 Tbsp
    butter, softened
  • 1 1/2 c
    powdered sugar
  • 1 tsp
    cinnamon
  • 1 tsp
    vanilla extract
  • glaze:
  • 4 Tbsp
    instant coffee granuals
  • 1 Tbsp
    hot water
  • 5 oz
    bittersweet chocolate
  • 2 Tbsp
    butter
  • 1/2 c
    heavy whipping cream

How To Make louisiana coffee pecan bars

  • 1
    . Melt chocolate and butter in microwave or slowly on stove top. Stir until smooth. Cool slightly.
  • 2
    Dissolve coffee granules in hot water.
  • 3
    In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture.
  • 4
    Combine flour and salt; gradually add to chocolate mixture until blended. Fold in pecans.
  • 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.
  • 6
    Spread cream cheese topping over cooled bars. Refrigerate until firm, about 1 hour.
  • 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.
  • 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.
  • 9
    TO MAKE GLAZE: Dissolve coffee granules in water. Melt chocolate and butter; cool slightly. Stir in whipping cream and coffee mixture.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Louisiana Coffee Pecan Bars:

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