Irish Cream Bars Recipes

IRISH CREAM-COFFEE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
• Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
• Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

IRISH CREAM BARS

Steps:

• Pre-heat the oven to 180 deg C (350 deg F) - line a 20 x 20cm (8 x 8 inch) oven dish
• Combine the Flour Butter, Icing Sugar and Cocoa until a soft dough forms - press into the bottom of the lined oven dish - bake 10 minutes

IRISH CREAM DREAM BARS

Steps:

• Prepare an 8 X 8-inch baking pan by lining it with parchment.

IRISH CREAM BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
• In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

OUR BEST BAILEY'S DRINKS (+BAILEY'S RED VELVET SHOTS)

Steps:

• Add the vodka and Bailey's Irish Cream top a cocktail shaker with ice.
• Shake the contents vigorously until fully chilled.
• Strain into tall cocktail glasses.
• Top with red granulated sugar and whipped cream.

EASY BAILEY'S IRISH CREAM BARS

Steps:

• Set oven to 350 degrees.
• Grease a 15 x 10-in pan.
• Mix cake mix with eggs, Irish cream and oil.
• Set aside 1/2 cup of prepared cake batter for swirl.
• Pour cake batter into pan.
• In a small bowl, blend all swirl ingredients, with 1/2 cup cake mixture.
• Drop large spoonfuls of this mixture over the cake batter.
• Swirl with a fork to make a marble effect.
• Bake 25-30 mins, or until bars tests done.
• Cool and cut into squares.
• Delicious!

MINT BAILEYS BARS

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight., Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.