Irish Cream Coffee Bars Recipe 445 Food

IRISH CREAM-COFFEE BARS

Steps:

• 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. 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. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
• Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. 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.

IRISH CREAM AND COFFEE

Steps:

• Pour hot brewed coffee into a mug. Stir in Irish Cream.

IRISH CREAM COFFEE

Steps:

• Divide sugar and liqueur among four mugs; stir in coffee. Garnish with whipped cream. Serve immediately.

IRISH COFFEE

Steps:

• Lightly whip the cream just so it's very slightly thickened, then set aside.
• Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.

IRISH CREAM BARS

Steps:

• Heat oven to 350°F. 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.
• 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.
• 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.

IRISH CREAM COFFEE

Steps:

• Add the Bailey's and whiskey to a preheated coffee glass.
• Slowly add in the coffee; give a little stir.
• Top with whipped cream; garnish with a cherry.