Kahlua Krunch Kobbler Recipes

KAHLUA® HOMEMADE

Kahlua® Homemade image

This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.

Provided by littleimages

Categories Drinks Recipes Liqueur Recipes

Time P19DT20h12m

Yield 30

Number Of Ingredients 7

Ingredients

4 cups water
1 cup instant coffee crystals (such as Folgers® Classic Roast)
2 cups light brown sugar
2 cups lightly packed dark brown sugar
1 (750 milliliter) bottle 190 proof grain alcohol (such as Everclear®)
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise and halved

Steps:

Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g

KAHLUA® BITES

Kahlua® Bites image

These Kahlua® bites are so tasty! They are just a little something different from the usual rum ball. My family actually prefers these to rum balls. Enjoy!

Provided by Christina

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur

Time 8h20m

Yield 48

Number Of Ingredients 6

Ingredients

2 ½ cups crushed chocolate sandwich cookies (such as Oreo®)
1 cup finely chopped walnuts
1 cup confectioners' sugar
⅓ cup coffee-flavored liqueur (such as Kahlua®), or more as needed
2 tablespoons dark corn syrup
¼ cup unsweetened cocoa powder, or as needed

Steps:

Combine crushed sandwich cookies, walnuts, and confectioners' sugar in a large bowl. Add coffee liqueur and corn syrup; mix well. Add more coffee liqueur, 1 teaspoon at a time, if mixture is too dry.
Pour cocoa powder into a shallow bowl. Shape cookie mixture into balls and roll in cocoa powder. Transfer to an airtight container and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 54.9 calories, Carbohydrate 7.4 g, Fat 2.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 21.9 mg, Sugar 5.1 g

KAHLUA KRUNCH KOBBLER

Kahlua Krunch Kobbler image

This uses Splenda brown sugar blend, so it's lighter in sugar, but by no means a true diabetic recipe. This could easily be made with regular brown sugar if you so choose also, and the amounts are given for that. It's sweet and creamy and delicious with a scoop of ice cream on top.

Provided by Midwest Maven

Categories Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2 golden delicious apples, peeled, cored and sliced (not too thin or too thick)
3 granny smith apples, peeled, cored, and sliced (not too thin or too thick)
1/4 cup Splenda brown sugar blend or 1/2 cup regular brown sugar
1/2 cup Kahlua
1/4-1/3 cup golden raisin
1/4 cup pecans, chopped and toasted
1 pinch salt
1 teaspoon cinnamon
1/2 cup heavy cream
1/4 cup flour
1/4 cup old fashioned oats
1/4 cup Splenda brown sugar blend or 1/2 cup regular brown sugar
1 teaspoon cinnamon
2 tablespoons pecans, chopped and toasted
2 tablespoons butter

Steps:

Put the Kahlua and the golden raisins in a small bowl and let sit.
Melt the 2 tablespoons butter in a pan over medium heat and add all the sliced apples.
Sauté the apples until they start to get soft, and then add 1/4 cup of the Splenda brown sugar blend.
Let the sugar completely melt while stirring.
Then add the raisins and Kahlua mixture, 1/4 cup of the pecans, 1 teaspoon cinnamon, and a pinch of salt.
Let this cook down a little until it starts to look syrupy.
Now slowly add the heavy cream while stirring well.
Let this cook for a few minutes and then transfer it to a greased, 9 inch square pan.
In a bowl, mix together the flour, oats, 1/4 cup of the Splenda brown sugar blend, 1 teaspoon cinnamon, and the 2 tablespoons pecans.
Sprinkle this mixture over the top of the fruit mixture.
Dot the top of the cobbler with 2 tablespoons of the butter, cut into small pieces.
Bake at 350 degrees for an hour, or till the top is a little crunchy and it looks done.(my oven is a little sluggish, so yours may not bake as long, please use your best judgment).

Nutrition Facts : Calories 469.1, Fat 22.3, SaturatedFat 10.1, Cholesterol 47.5, Sodium 107.2, Carbohydrate 61, Fiber 5.7, Sugar 37.9, Protein 3

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