Irish Cream Truffle Bars


Ingredients:
Softened butter for preparing baking pan
2 tablespoons granulated sugar
1 (4 ounce) bar Swiss dark chocolate, chopped
3 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup plus 2 tablespoons butter, softened and divided
3/4 cup granulated sugar
2 large eggs
2/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup Bailey's Irish Cream
1/2 cup semisweet chocolate mini-chips

 

Instructions
Grease an 8-inch square pan and line with aluminum foil, allowing foil to extend over edges.
Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil.
Set aside. Preheat oven to 350 degrees F. Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a
double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.
Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes. Gradually add 3/4 cup sugar, beating
at medium speed for 5 minutes. Add eggs, one at a time, beating until blended. Combine flour and salt;
add to butter mixture, alternating with melted chocolate mixture and Bailey's, beginning and ending with flour.
Mix at low speed just until blended after each addition. Stir in mini-chips. Spoon batter into prepared pan.
Bake for 18 minutes. Do not overbake. Let cool completely. Cover and chill at least 2 hours.
Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again. Using a sharp knife cut into
small squares or 2 x 1-inch sticks. Makes 32 cookies.