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    Dessert: Irish Cream Bars


    Source of Recipe


    Gold Medal Holiday Cookies, 2000

    List of Ingredients




    3/4 cup flour
    1/2 cup butter softened
    1/4 cup powdered sugar
    2 tablespoons cocoa
    3/4 cup sour cream
    1/2 cup sugar
    1/3 cup Irish cream
    1 tablespoon flour
    1 teaspoon vanilla
    1 egg
    1/2 cup heavy cream
    chocolate sprinkles if desired

    Recipe



    Heat the oven to 350ºF. Mix 3/4 cup flour, butter, powdered sugar and cocoa with a spoon until a soft dough forms. Press in an ungrased 8" or 9" square baking pan. Bake for 10 minutes. Beat remaining ingredients except cream and sprinkles with a wire whisk in a medium bowl until blended. Pour over baked layer. Bake 15-20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. Cut into 24 bars. Beat cream in a chilled small bowl until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with a medium writing or star tip. Pipe a dollop of cream onto each bar. Top with sprinkles if desired. Store covered in the refrigerator up to 48 hours.

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    Notes: You may substitute Irish cream nondairy creamer (or 1/4 cup half and half plus 2 tbsp cold coffee and 1 tsp almond extract) for the Irish cream.

 

 

 

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