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Irish Cream-Coffee Bars 2.0

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By Barrett Radziun
Updated Jan 4, 2024
Makers gonna make bake. Betty Crocker Maker Barrett Radziun with a tray of chocolate cupcakes.

Meet Barrett, the musically inspired Maker

“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

How do I cut the bars as neatly as possible?

Allow the bars the full amount of time to cool both at room temperature and in the refrigerator. Be patient with the bars as you are cutting them. An offset spatula can help loosen the edges from the pan, and take your time to make sure your cuts are clean before carefully removing the bars one-by-one from the pan.

How much nutmeg is needed?

A little bit of fresh nutmeg goes a long way! It can be tempting to keep grating nutmeg on top of the bars, but be aware that the flavor is quite strong.

Are there anymore general tips for this recipe?

Make sure whatever instant espresso powder or instant coffee you’re using tastes great! If you wouldn’t want to drink it by itself, you probably won’t want it in these bars. There are some excellent products out there, so find a good one that you like!

Irish Cream-Coffee Bars 2.0

  • Prep Time 25 min
  • Total 2 hr 35 min
  • Servings 16
  • Ingredients 14
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    While 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.
  • Step 
    3
    When 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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