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Enjoy this recipe from Best-Ever Cookies.
Submitted by: Annette Mullan
from North Arlington, NJ
1/2 c. butter, softened
3/4 c. plus 1 T. all-purpose flour, divided
1/4 c. powdered sugar
2 T. baking cocoa
3/4 c. sour cream
1/2 c. sugar
1/3 c. Irish cream liqueur
1 egg, beaten
1 t. vanilla extract
1/2 c. whipping cream
Optional: chocolate sprinkles
Stir together butter, 3/4 cup flour, powdered sugar and cocoa with a spoon until soft dough forms. Press into the bottom of an ungreased 8"x8" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a separate bowl, whisk together remaining flour, sour cream, sugar, liqueur, egg and vanilla. Blend well; pour over baked layer. Return to oven and bake an additional 15 to 20 minutes, until filling is set. Cool slightly; refrigerate at least 2 hours before cutting into bars. In a small bowl, with an electric mixer on high speed, beat whipping cream until stiff peaks form. Serve bars topped with dollops of whipped cream
and sprinkles, if desired. Keep bars covered and refrigerated for up to 2 days. Makes 2 dozen. | |
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Stir together butter, 3/4 cup flour, powdered sugar and cocoa with a spoon until soft dough forms. Press into the bottom of an ungreased 8"x8" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a separate bowl, whisk together remaining flour, sour cream, sugar, liqueur, egg and vanilla. Blend well; pour over baked layer. Return to oven and bake an additional 15 to 20 minutes, until filling is set. Cool slightly; refrigerate at least 2 hours before cutting into bars. In a small bowl, with an electric mixer on high speed, beat whipping cream until stiff peaks form. Serve bars topped with dollops of whipped cream
and sprinkles, if desired. Keep bars covered and refrigerated for up to 2 days. Makes 2 dozen. |
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