Baileys Midnight Mint Recipe 415 Food

BAILEYS MIDNIGHT MINT RECIPE - (4.1/5)

Steps:

• Grab a cocktail shaker, pop your ice cubes in it then pour the Baileys, Smirnoff and crème de menthe into the shaker. Give it a good shake until you've got a smooth liquid. Fill a tumbler with ice and strain your silky, smooth liquid in on top if the ice. Add a sprig of fresh mint to finish. TO FINISH: Sprig of fresh mint

BAILEYS MINTY MARTINI

Steps:

• Fill drink shaker with ice and then add Baileys and peppermint liqueur. Shake and pour into a festive martini glass.
• Shave dark chocolate on top and serve.

MIDNIGHT MINTS

Steps:

• Bottom Layer: Combine butter, cocoa and sugar in saucepan.
• Bring slowly to a boil.
• Stir in egg to thicken.
• Remove from heat and add crumbs, nuts and coconut.
• Pack very firmly into greased 9x9 inch pan.
• Second Layer: Combine all ingredients in a bowl.
• Mix well adding a few drops more liquid if needed for easy spreading.
• Tint a pretty green.
• Spread over first layer.
• Third Layer: Melt chips and butter in saucepan over low heat or over hot water.
• Spread over second layer.
• Chill and store in refrigerator.
• Cut into 36 squares.

BAILEYS MINT CHOCOLATE MARTINI

Steps:

• Shake with ice and strain.
• Garnish with fresh mint and chocolate stick.

MIDNIGHT MINT

Steps:

• Rim a cocktail (martini) glass with sugar syrup then dip into chocolate flakes or powder.
• Add ingredients into a shaker with ice. Shake well then strain into the cocktail glass.

BARNAMINT BAILEYS

Steps:

• Combine incredients in a blender and blend until smooth.
• Pour into classes and garnish with crumbled Oreo cookies.

MINT BAILEYS BARS

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight., Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.