Irish Cream Coffee Bars Recipes

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IRISH CREAM COFFEE



Irish Cream Coffee image

A steaming cup of this jazzed-up coffee makes the perfect pick-me-up any time of day. Try experimenting with other liqueurs or creamers to give each cup new life. -Carol Fate, Waverly, Illinois

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 4

8 teaspoons sugar
4 ounces Irish cream liqueur or refrigerated Irish creme nondairy creamer
4 cups hot brewed coffee
Whipped cream

Steps:

  • Divide sugar and liqueur among four mugs; stir in coffee. Garnish with whipped cream. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

IRISH CREAM-COFFEE BARS



Irish Cream-Coffee Bars image

Honorable Mention - Contest Recipe 2009! Special occasion? Make deliciously decadent bars with liqueur, coffee and a foolproof sugar cookie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 25

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 cup chopped pecans
1/2 cup cold butter
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tablespoons Irish cream liqueur
1 teaspoon instant coffee granules or crystals
1 cup whipping cream
3 tablespoons packed brown sugar
1 tablespoon Irish cream liqueur
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
  • Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
  • Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 19 g, TransFat 1 g

IRISH CREAM AND COFFEE



Irish Cream and Coffee image

The best after-dinner drink! Just use Irish Cream instead of cream and sugar - how easy is that?!

Provided by Jan O'Leary Merzlak

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 1m

Yield 1

Number Of Ingredients 2

1 cup strong brewed coffee
1 (1.5 fluid ounce) jigger Irish cream liqueur

Steps:

  • Pour hot brewed coffee into a mug. Stir in Irish Cream.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 20.8 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 7.8 mg, Sugar 19 g

IRISH CREAM COFFEE BARS RECIPE - (4.4/5)



Irish Cream Coffee Bars Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 13

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup chopped pecans
1/2 cup cold butter
1 egg
1 (14 ounce) can sweetened condensed milk, not evaporated
2 tablespoons Irish cream liqueur
1 teaspoon instant coffee granules or crystals
1 cup whipping cream
3 tablespoons packed brown sugar
1 tablespoon Irish cream liqueur
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture. Meanwhile, in small bowl, stir sweetened condensed milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

CREAMY IRISH COFFEE



Creamy Irish Coffee image

My maternal grandma seldom drank more than a glass of champagne at Christmas, but she couldn't resist my Creamy Irish Coffee. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 4

3 cups hot strong brewed coffee
4 ounces Irish cream liqueur
Sweetened whipped cream, optional
Chocolate shavings, optional

Steps:

  • Divide coffee and liqueur among 4 mugs; stir. If desired, top with whipped cream and chocolate shavings.

Nutrition Facts : Calories 118 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

IRISH CREAM-COFFEE BARS



Irish Cream-Coffee Bars image

Make and share this Irish Cream-Coffee Bars recipe from Food.com.

Provided by BB2011

Categories     Bar Cookie

Time 1h5m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 13

1 (17 1/2 ounce) envelope sugar cookie mix
1/2 cup pecans, chopped
1/2 cup butter, cold
1 egg
1 (14 ounce) can sweetened condensed milk
2 tablespoons irish cream
1 teaspoon instant coffee
1 cup whipping cream
3 tablespoons brown sugar, packed
1 tablespoon irish cream
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)

Steps:

  • Heat oven to 350°F Spray bottom and sides of 8-inch square pan with cooking spray.
  • In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg.
  • Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.
  • Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
  • Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form.
  • Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

Nutrition Facts : Calories 294.1, Fat 21.6, SaturatedFat 11.7, Cholesterol 74.2, Sodium 124, Carbohydrate 22.7, Fiber 0.5, Sugar 21.6, Protein 4.1

CHEWY IRISH-COFFEE BLONDIES



Chewy Irish-Coffee Blondies image

Skip the green food coloring. We've raised the bar for St. Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors-ground coffee in the batter, whiskey in the sugar glaze. And you don't have to pull out the heavy stand mixer: A bowl and a wooden spoon will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h45m

Yield Makes 24

Number Of Ingredients 13

2 sticks unsalted butter, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups packed light-brown sugar
3 tablespoons freshly ground coffee
Salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin on
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar, sifted

Steps:

  • Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
  • Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
  • Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.

IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES



Irish Coffee Bars - Chewy Delicious Blondies image

These bars are amaaaazing! Vanilla and coffee flavored blondies topped with sliced almonds and a whiskey flavored glaze. Very unique, very rich in flavor! Use Irish whiskey to keep it authentic! This recipe came from Martha Stewart magazine, March 2012.

Provided by Dans La Lune

Categories     Bar Cookie

Time 45m

Yield 24 2 inch squares, 12 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups light brown sugar, packed
3 tablespoons freshly ground coffee (use decaf if you're concerned about caffeine!)
1 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin on
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
  • Whisk together flour, baking powder, and baking soda.
  • Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt.
  • Stir to combine.
  • Stir in eggs and vanilla extract.
  • Stir in flour mixture until just combined.
  • Pour batter into pan, and sprinkle with almonds.
  • Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
  • Make the glaze by whisking together 1 tablespoon of melted butter and whiskey.
  • Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar).
  • Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern.
  • Let glaze dry 1 hour.
  • Cut blondies into 2 inch squares.
  • Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.

Nutrition Facts : Calories 429.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 74.2, Sodium 283.6, Carbohydrate 60.4, Fiber 1, Sugar 43.2, Protein 4.2

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