Recipe: Irish Cream Bars (scratch recipe)

IRISH CREAM BARS

FOR THE BASE:
3/4 cup plus 1 tablespoon all-purpose flour, divided use
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
FOR THE FILLING:
3/4 cup sour cream
1/2 cup white granulated sugar
1/2 cup Irish cream liqueur
1 egg
1 teaspoon vanilla
FOR TOPPING:
1/2 cup heavy (whipping) cream
Chocolate sprinkles (optional, for garnish)

Heat oven to 350 degrees F.

Mix 3/4 cup flour, the butter, powdered sugar and cocoa powder with spoon until soft dough forms. Press in ungreased 8- or 9-inch square pan.

Bake 10 minutes.

Beat sour cream, granulated sugar, Irish cream, egg, vanilla and remaining 1 tablespoon flour together with wire whisk in medium bowl until blended. Pour over baked layer.

Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting.

For bars, cut into 6 rows by 4 rows.

Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

Makes 24 bars
Source: Recipe booklet: Betty Crocker Holiday Cookies 2004