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Irish Cream-Coffee Bars 2.0
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Prep Time:
25 minutes
Total Time:
2 hours 35 minutes
Indulgent coffee and pecan bars layered with gooey sweetened condensed milk filling, perfect for a boozy brunch celebration or anytime treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup chopped pecans
  • 1/2 cup unsalted butter, cold
  • 1 egg
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 tablespoon Irish cream liqueur
  • 1 tablespoon coffee liqueur
  • 1 teaspoon instant espresso powder
  • 1 cup whipping cream
  • 3 tablespoons packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon freshly grated nutmeg
  • 16 cinnamon sticks (2 inch)
Instructions:
  • Preheat your oven to 350°F. Grease an 8-inch square pan with cooking spray. Combine cookie mix and pecans in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Mix in the egg with a fork. Press half of the cookie mixture into the pan. Bake for 15 to 18 minutes until golden brown.
  • As the cookie base bakes, mix sweetened condensed milk, 1 tablespoon Irish cream liqueur, 1 tablespoon coffee liqueur, and espresso powder in a bowl. Pour the mixture over the warm cookie base, top with reserved cookie mixture, and bake until golden and bubbling. Let it cool at room temperature for 30 minutes, then chill in the fridge for at least 1 hour. Cut into 16 bars and store covered at room temperature.
  • To serve, whip together whipping cream, brown sugar, 1 tablespoon of Irish cream liqueur, and vanilla using an electric mixer. Start on low speed, gradually increasing to high until soft peaks form. Add a dollop of whipped cream on each bar, sprinkle with freshly grated nutmeg, and garnish with a cinnamon stick. Serve and enjoy promptly.

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