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.