Irish Cream-Coffee Bars

Name: Irish Cream-Coffee Bars
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 25
Cuisine: European, Irish
Ingredients: 3 Tbsps packed brown sugar; 118 milliliters cold butter; 25 cinnamon sticks (2 inch); 1 egg; 0 teaspoons ground cinnamon; 1 teaspoon instant coffee granules or crystals; 1 Tbsp Irish cream liqueur; 118 milliliters chopped pecans; 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix; 397 grams can sweetened condensed milk (not evaporated); 1 teaspoon vanilla; 237 milliliters whipping cream

Irish Cream-Coffee Bars might be just the hor d'oeuvre you are searching for. This recipe serves 25. Watching your figure? This gluten free recipe has 149 calories, 2g of protein, and 10g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for st. patrick day. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. Head to the store and pick up pecans, whipping cream, cinnamon sticks, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Cooking Spray

Cookie Mix

Pecans

Equipment you will use

Bowl

Oven

Frying Pan

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.

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Butter

Egg

Equipment you will use

Blender

Frying Pan

Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

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Equipment you will use

Oven

Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended.

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Instant Coffee

Liqueur

Milk

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Bowl

Pour evenly over warm crust.

Ingredients you will need

Crust

Sprinkle reserved cookie mixture over top.

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Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.

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Oven

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.

Ingredients you will need

Cinnamon Stick