MINT BAILEYS BARS

Mint Baileys Bars image

This Baileys bars recipe is a combo of two St. Patrick's Day goodies. You can use any type of chips in the brownies, and you can choose to swirl in the cheesecake instead of using it as a separate topping. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Time 1h10m

Yield 64 servings.

Number Of Ingredients 14

Ingredients

3/4 cup butter, cubed
1 cup (6 ounces) dark chocolate chips
3/4 cup sugar
2 large eggs plus 1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup dark baking cocoa
1/2 teaspoon salt
1 cup Andes creme de menthe baking chips
TOPPING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/4 cup Irish cream liqueur, such as Baileys
1 large egg plus 1 large egg white, room temperature

Steps:

Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan., For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight., Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 96 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 54mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.