Irish Cream Pie

by Betty Crocker

3/4 cup plus 2 tablespoons Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

1/4 cup finely chopped pecans or walnuts

2  tablespoons unsweetened baking cocoa 

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
• 2

  In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
• 3

  In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

 

Irish Cream Bars

by Betty Crocker

3/4 cup Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

2 tablespoons unsweetened baking cocoa

3/4 cup sour cream

1/2 cup granulated sugar

1/3 cup Irish cream liqueur

1 tablespoon Gold Medal™ all-purpose flour

1 teaspoon vanilla

1 egg

1/2 cup whipping (heavy) cream

Betty Crocker™ chocolate candy sprinkles, if desired 

• Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
• 2

  In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.
• 3

  In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.