Irish Cream Bars

Need a little dessert to complete a fine dinner? Try a sophisticated bar that will pair nicely with coffee. MORE+ LESS-

By Betty Crocker Kitchens

December 14, 2011

3/4

cup Gold Medal™ all-purpose flour

1/2

cup butter or margarine, softened

1/4

cup powdered sugar

tablespoons unsweetened baking cocoa

3/4

cup sour cream

1/2

cup granulated sugar

1/3

cup Irish cream liqueur

tablespoon Gold Medal™ all-purpose flour

teaspoon vanilla

egg

1/2

cup whipping (heavy) cream

Betty Crocker™ chocolate candy sprinkles, if desired

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1

Heat oven to 350ºF. 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.
2

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.
3

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.

Use 1/3 cup Irish cream nondairy creamer (or 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract) for the Irish cream liqueur.
Line baking pan with foil to make cleanup and cutting bars easy.
Garnish in a snap by using whipped cream from a pressurized can found in the dairy secition of the supermarket.