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    Bailey's Truffle Bars


    Source of Recipe


    Emma

    List of Ingredients




    Softened butter for preparing baking pan
    2 tablespoons granulated sugar
    1 (4 ounce) bar Swiss dark chocolate, chopped
    3 (1 ounce) squares unsweetened chocolate, chopped
    1/4 cup plus 2 tablespoons butter, softened and divided
    3/4 cup granulated sugar
    2 large eggs
    2/3 cup all-purpose flour
    1/4 teaspoon salt
    1/3 cup Bailey's Irish Cream
    1/2 cup semisweet chocolate mini-chips

    Recipe



    Grease an 8-inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside. Preheat oven to 350 degrees F. Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.

    Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended. Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Bailey's, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in mini-chips. Spoon batter into prepared pan.

    Bake for 18 minutes. Do not overbake. Let cool completely. Cover and chill at least 2 hours.
    Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again. Using a sharp knife cut into small squares or 2 x 1-inch sticks. Makes 32 cookies.

 

 

 


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