Source: America's Hometown Cookbook (11th edition of the Iowa State Fair cookbook) - recipe by Nancy Gabriel, Johnston, Iowa, First Place, 2001 Cookies, Bar Cookies,
Three Layer Bars

Yield: about 30

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 teaspoon vanilla extract
2 eggs
1/4 cup Kahlua liqueur
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans

Frosting
2 tablespoons butter or margarine, softened
1 tablespoon Kahlua liqueur
2 cups confectioners' sugar
1 tablespoon milk or cream

Preheat oven to 350 degrees 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, margarine 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 spreading consistency. Frost cooled cake (either in the pan, or lifted out by the parchment paper handles). Let frosting set; slice into bars. Refrigerate.

Nutrition facts per bar: 184 calories, 10 g fat, 4 g saturated fat, 27 mg cholesterol, 22 g carbohydrates, 2 g protein, 28 mg sodium, 1 g fiber