Irish Cream Bars
3/4 cup flour
1/2 cup butter -- softened
1/4 cup powdered sugar
2 tablespoons cocoa
3/4 cup sour cream
1/2 cup sugar
1/3 cup Irish cream
1 tablespoon flour
1 teaspoon vanilla
1 egg
1/2 cup heavy cream
chocolate sprinkles -- if desired
Heat the oven to 350�F. Mix 3/4 cup flour, butter, powdered sugar
and cocoa with a spoon until a soft dough forms. Press in an
ungreased 8" or 9" square baking pan. Bake for 10 minutes. Beat
remaining ingredients except cream and sprinkles with a wire whisk
in a medium bowl until blended. Pour over baked layer. Bake 15-20
minutes or until filling is set. Cool slightly; refrigerate at least
2 hours before cutting. Cut into 24 bars.
Beat cream in a chilled small bowl until stiff peaks form. Spoon the
whipped cream into a pastry bag fitted with a medium writing or star
tip. Pipe a dollop of cream onto each bar. Top with sprinkles if
desired. Store covered in the refrigerator up to 48 hours.
NOTES: You may substitute Irish cream nondairy
creamer (or 1/4 cup half and half plus 2 tbsp cold coffee and 1 tsp
almond extract) for the Irish cream. |