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“When I’m not baking, you can often find me singing or teaching my many students. I love treating them to my homemade baked goods!”
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Elevate your brunch with this simple and delicious recipe! These bars are chewy, rich, and just a little bit boozy–perfect for a celebratory or festive breakfast. The sweetened condensed milk bakes into a slightly lacy and irresistibly gooey confection, sandwiched by two layers of pecan-studded sugar cookies. The coffee liqueur and instant espresso powder make these caffeinated treats perfect for the AM (or any time of day)!
Frequently Asked Questions
Irish Cream-Coffee Bars 2.0
- Prep Time 25 min
- Total 2 hr 35 min
- Servings 16
- Ingredients 14
Ingredients
Bars
- 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
Topping
- 1 cup whipping cream
- 3 tablespoons packed brown sugar
- 1 tablespoon Irish cream liqueur
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated nutmeg
- 16 cinnamon sticks (2 inch)
Instructions
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Step1Heat oven to 350°F. Spray the bottom and sides of an 8-inch square pan with cooking spray. In a large bowl, place cookie mix and pecans. Using a pastry blender or fork, cut in the cold butter until the mixture looks like coarse crumbs. With fork, stir in egg. Press half of the cookie mixture into the bottom of the pan. Bake for 15 to 18 minutes or until golden brown.
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Step2While the cookie base is in the oven, combine the sweetened condensed milk, 1 tablespoon Irish cream liqueur, 1 tablespoon coffee liqueur and the espresso powder in a small bowl until well blended. Pour evenly over the warm cookie base. Sprinkle the reserved cookie mixture mixture over the top, and bake 25 to 30 minutes or until golden brown and bubbling at the edges. Cool 30 minutes at room temperature, and then refrigerate for at least 1 hour to cool completely. Cut into 16 bars (4x4 grid). Store the bars covered at room temperature.
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Step3When you’re ready to serve, beat the whipping cream, brown sugar, 1 tablespoon Irish cream liqueur and the vanilla in a bowl with an electric mixer. Begin on low speed, and gradually increase the speed to high until you’ve achieved soft peaks. Top each bar with a dollop of whipped cream. Sprinkle each bar with freshly grated nutmeg, and top with a cinnamon stick. Enjoy immediately.
Nutrition
Nutrition Facts are not available for this recipe
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