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BAILEY'S TRUFFLE BARS




Source of Recipe


Recipes from Friends


List of Ingredients




Softened butter for preparing baking pan
2 T. granulated sugar
1 (4 oz.) bar Swiss dark chocolate, chopped
3 (1 oz.) squares unsweetened chocolate, chopped
1/4 C. plus 2 T. butter, softened and divided
3/4 C. granulated sugar
2 large eggs
2/3 C. all-purpose flour
1/4 tsp. salt
1/3 C. Bailey's Irish Cream
1/2 C. 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.

Approximate values per serving (1 brownie): 105 calories, 7 g fat, 18 mg cholesterol, 1 g protein, 12 g carbohydrates, 1 g fiber, 49 mg sodium, 53 percent calories from fat