These Irish Cream Bars disappeared very quickly once I served them to my family. This is the perfect dessert, not only for St Patrick’s Day, but any other day as well.
The top layer is smooth and creamy, whereas the crust (or bottom layer) is almost like a cross between a sugar cookie and cake.
As soon as I’d seen these bars on the Betty Crocker website, I knew I had to make them soon. So, now we will definitely have the Irish Cream Bars a couple of times, before, on and after St Patrick’s Day !
This is also a very easy and quick recipe with all standard pantry ingredients, except maybe the Bailey’s Irish Cream – not sure how many of you keep a bottle in the liquor cabinet, but I always have some on hand.
It took me around 5 minutes to mix up the bottom layer and whilst that was baking, I quickly whisked together the top layer and Voila … by the time the baking was done, the creamy top layer was ready to be poured over and back into the oven.
Irish Cream Bars
3/4 cup Flour
1/2 cup Butter, softened
1/4 cup Icing Sugar
2 TB Cocoa Powder
3/4 cup Sour Cream
1/2 cup Caster Sugar
1/3 cup Bailey’s Irish Cream Liqueur
1 TB Flour
1 t Vanilla
1.) Pre-heat the oven to 180 deg C (350 deg F) – line a 20 x 20cm (8 x 8 inch) oven dish.
2.) Combine the Flour Butter, Icing Sugar and Cocoa until a soft dough forms – press into the bottom of the lined oven dish – bake 10 minutes.
3.) Meanwhile beat together the Sour Cream, Caster Sugar, Irish Cream, Flour, Vanilla and Egg – pour over the baked crust and return to the oven – bake another 15 – 20 minutes or until set.
4.) Remove from the oven and cool 15 minutes – place in the refrigerator for at least 2 hours.
Slice, sprinkle over the Sprinkles if using and serve.