Irish Cream Coffee Bars
September 13, 2017
"NOTE: Sugar cookie mix not included in nutritional facts"
- FOR TOPPING
- Serving Size: 1 (43 g)
- Calories 114.3
- Total Fat - 7.6 g
- Saturated Fat - 3.8 g
- Cholesterol - 25.2 mg
- Sodium - 55.6 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 4.4 g
- Sugars - 5.3 g
- Protein - 1.5 g
- Calcium - 103.8 mg
- Iron - 0.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Heat oven to 350°F.
Grease bottom and sides of 8-inch square pan.
In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in egg.
Press half of cookie mixture in bottom of pan.
Bake 15 to 18 minutes or until golden brown.
In small bowl, stir condensed milk, liqueur and the coffee granules until well blended and pour evenly over warm crust.
Sprinkle reserved cookie mixture over top.
Bake 25 to 30 minutes longer or until golden brown.
Cool 30 minutes at room temperature.
Refrigerate 1 hour to cool completely.
Let stand 10 minutes before cutting into bars, 5 rows by 5 rows.
Store bars covered at room temperature.
Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer until soft peaks form.
Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.
Tips & Variations
No special items needed.