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Irish Cream-Coffee Bars
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Prep Time:
25 minutes
Total Time:
2 hours 35 minutes
Award-winning boozy coffee bars with a hint of liqueur and a buttery sugar cookie base. Perfect for any special celebration.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup chopped pecans
  • 1/2 cup cold butter
  • 1 egg
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 tablespoons Irish cream liqueur
  • 1 teaspoon instant coffee granules or crystals
  • 1 cup whipping cream
  • 3 tablespoons packed brown sugar
  • 1 tablespoon Irish cream liqueur
  • 1 teaspoon vanilla
  • 1/8 teaspoon ground cinnamon
  • 25 cinnamon sticks (2 inch)
Instructions:
  • Preheat oven to 350°F and coat an 8-inch square pan with cooking spray. In a large bowl, combine cookie mix and pecans. Using a pastry blender or fork, blend in butter until mixture resembles coarse crumbs. Stir in the egg with a fork. Press half of the cookie mixture into the bottom of the pan and bake for 15 to 18 minutes until golden brown. Set aside the remaining cookie mixture for later use.
  • In a small bowl, mix milk, 2 tablespoons liqueur, and coffee granules until well combined. Pour this mixture over the warm crust evenly. Sprinkle the reserved cookie mixture on top and bake for 25 to 30 minutes until golden brown. Allow it to cool at room temperature for 30 minutes, then refrigerate for 1 hour to cool completely. Rest for 10 minutes before cutting into bars (5x5 pieces) and store covered at room temperature.
  • Whip together whipping cream, brown sugar, 1 tablespoon liqueur, and vanilla in a small bowl using an electric mixer until soft peaks form. Spoon a dollop of the whipped cream onto each bar, sprinkle with ground cinnamon, and garnish with a cinnamon stick.Serve immediately.

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