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.

 

Butterscotch Blondie Gooey Bars

                                                                                                                         
 •1/2 cup unsalted butter, softened
•2 cups packed brown sugar
•2 eggs
•1 tablespoon vanilla extract
•1/2 teaspoon salt
•1 teaspoon baking powder
•2 cups all purpose flour
•1 cup butterscotch chips
•1/2 cup fat-free sweetened condensed milk
1.Preheat oven to 350°F. Line a 9x9” pan with foil and spray well with cooking spray.
2.Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix for about 1-2 minutes until the butter and sugar is smooth. Mix in eggs and vanilla. Add baking powder and salt, mix to combine, then slowly add the flour. Mix until smooth.
3.Press half of the batter into the bottom of the prepared pan. This batter is VERY sticky. You’ll want to spray your hands with cooking spray first.
4.Sprinkle butterscotch chips and sweetened condensed milk over the top of the bottom blondie layer. Drop spoonfuls of the remaining batter over the top, spray your hands again with cooking spray, and press lightly to smooth out the top layer.
5.Bake for 27-33 minutes until the top is browned and not jiggly in the center. Cool completely before cutting into bars.

Toffee Chocolate Bars

                                                                                                                                             
 3/4 c margarine,softened
 3/4 c packed brown sugar
 1 1/2 c flour
 Topping:
 10 oz tin sweetened condensed milk
 2 tbsp margarine
 1 3/4 cups milk chocolate chips
 1 1/3 c toffee bits
To Make Base:
 Cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.
For Filling:  Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.