1 1/4 c. sifted all purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/2 c. soft butter
3/4 c. brown sugar, packed
1 lg. egg
1/4 c. coffee liqueur (Kahula)
1 c. semi-sweet chocolate chips
1/3 c. chopped nuts
1 tbsp. coffee liqueur for top of squares
Brown butter icing
24 pecan halves

Resift flour with baking powder and salt. Cream butter, sugar, and egg together well. Stir in liqueur then flour mixture, blending well. Fold in chocolate pieces and chopped nuts. Turn into greased 7 x 11 x 1/2 inch pan. Bake at 350 degrees for 30 minutes. Cool 15 minutes then brush with the tablespoon liqueur when cold ice and cut into 24 bars, top with pecan halves.

BROWN BUTTER ICING:

Two tablespoons butter in saucepan; heat until butter is light brown. Remove from heat and add 1 tablespoon Kahula, 2 teaspoons milk, and 1/3 cup sifted powdered sugar. Beat until smooth.