Irish Cream Bars
1/2 c. butter, softened
3/4 c. plus 1 T. all-purpose flour, divided
1/4 c. powdered sugar
2 T. baking cocoa
3/4 c. sour cream
1/2 c. sugar
1/3 c. Irish cream liqueur
1 egg, beaten
1 t. vanilla extract
1/2 c. whipping cream
Optional: chocolate sprinkles
In a bowl, stir together butter, 3/4 cup flour, powdered sugar and cocoa until a soft dough forms. Press dough into an ungreased 8"x8" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a separate bowl, whisk together remaining flour, sour cream, sugar, liqueur, egg and vanilla. Blend well; pour over baked layer. Return to oven and bake an additional 15 to 20 minutes, until filling is set. Cool slightly; refrigerate at least 2 hours before cutting into bars. In a small bowl, with an electric mixer on high speed, beat whipping cream until stiff peaks form. Serve bars topped with dollops of whipped cream and sprinkles, if desired. Keep refrigerated. Makes 2 dozen.
From Circle of Friends Cookbook 25 Brownie & Bar Recipes
By Gooseberry Pat
1/2 c. butter, softened
3/4 c. plus 1 T. all-purpose flour, divided
1/4 c. powdered sugar
2 T. baking cocoa
3/4 c. sour cream
1/2 c. sugar
1/3 c. Irish cream liqueur
1 egg, beaten
1 t. vanilla extract
1/2 c. whipping cream
Optional: chocolate sprinkles
In a bowl, stir together butter, 3/4 cup flour, powdered sugar and cocoa until a soft dough forms. Press dough into an ungreased 8"x8" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a separate bowl, whisk together remaining flour, sour cream, sugar, liqueur, egg and vanilla. Blend well; pour over baked layer. Return to oven and bake an additional 15 to 20 minutes, until filling is set. Cool slightly; refrigerate at least 2 hours before cutting into bars. In a small bowl, with an electric mixer on high speed, beat whipping cream until stiff peaks form. Serve bars topped with dollops of whipped cream and sprinkles, if desired. Keep refrigerated. Makes 2 dozen.
From Circle of Friends Cookbook 25 Brownie & Bar Recipes
By Gooseberry Pat
