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Irish Cream Bars Recipe

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This recipe for Irish Cream Bars is from Love to Cook and Cook with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BARS
3 oz. semisweet chocolate, chopped
1/4 cup Irish cream liqueur, or 2 tablespoons heavy whipping cream and 2 tablespoons brandy, or 1/4 cup refrigerated Irish Crème coffee creamer
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs, room temperature

FROSTING
1 (8-oz.) container mascarpone cheese, softened*
2 teaspoons Irish cream liqueur or milk
1 teaspoon vanilla extract
3 cups powdered sugar
1 oz. semisweet chocolate
Directions:
Directions:
1. Heat oven to 350°F. Line 9-inch square baking pan with foil; spray foil with cooking spray.

2. Microwave 3 oz. chocolate and 1/4 cup Irish cream liqueur in small microwave-safe bowl on medium 30 to 60 seconds; stir. If necessary, continue microwaving in 15-second increments until melted and smooth. Cool to room temperature.

3. Whisk flour, baking soda and salt in medium bowl.

4. Beat butter in large bowl at medium speed until creamy. Beat in brown sugar until combined. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Add eggs one at a time, beating well after each addition. Beat in flour mixture just until combined.

5. Spread in pan, tapping on counter to smooth top. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

6. Beat mascarpone cheese, 2 teaspoons Irish cream liqueur and 1 teaspoon vanilla in medium bowl at low speed until just combined. Beat in powdered sugar until smooth and softly spreadable. (Do not overbeat.) Spread over bars.

7. Gently rub edge of 1-oz. piece of chocolate with palm of hand to soften; pull blade of vegetable peeler along softened edge to form curls. Garnish frosting with curls. Cover and refrigerate. Remove from pan using foil; cut into squares. Store in refrigerator.
Personal Notes:
Personal Notes:
*Mascarpone is a double- or triple-cream cheese from Italy. Look for it in the dairy section of the supermarket or in Italian markets. If unavailable, substitute an equal amount of cream cheese.

 

 

 

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