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Mint Baileys Bars

Total Time

Prep: 25 min. Bake: 45 min. + chilling

Makes

64 servings

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
Mint Baileys Bars Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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.
  3. Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.

Nutrition Facts

1 piece: 96 calories, 6g fat (4g saturated fat), 21mg cholesterol, 54mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

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