Monday, March 14, 2011

Irish Cream Bars

I was going to experiment with some recipes from Betty Crocker and just didn't get the chance. Here is one I thought sounded good. I promise to make it this week and give some notes. My goal is to make this using Irish Cream extract.

Irish Cream Bars
3/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
3/4 cup sour cream
1/2 cup granulated sugar
1/3 cup Irish cream liqueur
1 tablespoon Gold Medal® all-purpose flour
1 teaspoon vanilla
1 egg
1/2 cup whipping (heavy) cream
Chocolate sprinkles, if desired
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.
Makes 24 bars

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